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Food and wine pairing ideas

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Meal families

Cheeses

Appenzeller Classic

Switzerland. Appenzellerland.
Hard, unpasteurised cow's milk cheese.
Ripening : 3 to 4 months.
Silver label printed in blue and red.

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Shellfish and Seafood

Bay scallop skewers with béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks. Served hot.

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Sheep and Goats

Champvallon style Lamb chop

Champvallon : Baked between two layers of potatoes with a chicken stock.

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Sheep and Goats

Knuckle of lamb with thyme

Knuckle of lamb : meat joint from below the knee.

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Sea fish

Tuna carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Poultry

Roasted squab and spring garnish

Spring garnish : carrots, onions, turnips, peas…

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Offal and tripe

Veal sweetbreads with cream sauce

Cream sauce : béchamel sauce with cream.

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Desserts

Gâteau de Saint-Genix

France. Auvergne-Rhône-Alpes. Savoie.
Brioche filled and stuffed with red praline.

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Others

Ossetra caviar

Russian caviar.

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Cheeses

Patacabra

Spain. Aragon. Zaragoza.
Semi-soft pasteurized goat's milk cheese with a washed rind from a reddish color to a pale orange-brown color.
Ripening : 45 days minimum.

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Cold starters

Lobster in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Mushrooms, Vegetables, Pasta and Rice

Batavia lettuce

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Mushrooms, Vegetables, Pasta and Rice

White asparagus vinaigrette

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Ice cream and sorbets

Quince sorbet

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Cheeses

Caprice des Dieux

France.
Soft-ripened pasteurized cow's milk cheese with rind.

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Poultry

Ostrich steak with orange sauce

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

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Sea fish

Poached darne of salmon

Darne : cross-section of one inch in thickness, including the backbone.

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Cheeses

Serra da Estrela amanteigado

Portugal. Serra da Estrela.
Raw sheep's milk cheese curdled with wild thistle with a rind pale yellow.

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