Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Barsac

Photo de henry fournier (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/photographie-a-mise-au-point-peu-profonde-dun-verre-a-champagne-clair-xcDrhb4mhLA

Barsac

Sweet and Medium-sweet white wine(s)

Serve at 08-12°C or 46-54 °F.

Can be drunk from : 2 years, 5 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 30 years old and more for a 1855 classed growth.

This drink pairs well with 469 dishes:

Cheeses

Crozier blue

Crozier blue
Ireland. County Tipperary.
Soft-ripened blue-veined pasteurized sheep’s milk cheese with a natural rind.
Ripening : 4 to 11 months.
Serve with the most mature cheeses.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Cheeses

Crumbly Lancashire

Crumbly Lancashire
United Kingdom. Lancashire.
Pressed and uncooked cheese made from pasteurized cow's milk.
Ripening : 6 to 8 weeks.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Desserts and Sweet Courses

Custard tart

Custard tart
Shortcrust pastry filled with egg custard, baked in the oven.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Desserts and Sweet Courses

Dacquoise

Dacquoise
France. Nouvelle-Aquitaine. Landes. Dax.
Dessert cake composed of several discs of meringue pastry with almonds and hazelnuts (sometimes with added coconut or pistachios) with butter cream and covered with icing sugar.
Serve cold.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Cheeses

Dirt lover

Dirt lover
United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Cheeses

Dubliner

Dubliner
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : 12 months.
Serve with the young cheeses.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Cheeses

Dubliner vintage

Dubliner vintage
Ireland. Cork.
Pasteurized cow's milk cheese with cooked pressed paste and natural rind.
Ripening : over 24 months.
Serve with the young cheeses.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Poultry

Duck a l'orange

Duck a l'orange
A l'orange : sauce with orange juice, duck liver and orange liqueur.
Prefer a pairing with a wine aged 5 to 15 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Poultry

Duck Apicius

Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Prefer a pairing with an old vintage.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Poultry

Duck foie gras

Duck foie gras
Served cold.
Prefer a pairing with a wine aged 5 to 15 years old.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Cold starters

Duck foie gras aspic

Duck foie gras aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Cheeses

Epoisses

Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Cheeses

Estrella La Peral

Estrella La Peral
Spain. Asturias.
Blue cheese made from pasteurized cow's milk.
Ripening : 4 to 8 weeks.
Prefer a pairing with a Deuxième cru classé preferably.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Desserts and Sweet Courses

Eton mess

Eton mess
United Kingdom.
Dessert made with strawberries, meringue, and cream.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Cheeses

Etxegarai

Etxegarai
Spain. Basque Country.
Smoked, pressed, uncooked raw sheep's milk cheese.
Ripening : 3 months minimum.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings

Desserts and Sweet Courses

Exotic fruit salad

Exotic fruit salad
Prefer a pairing with a wine of at least 6 years old, 10 years at least for a 1855 classed growth.
Serving wine : 08 to 09°C (46-48°F) for wines less than 7 years old. 10 to 12°C (50-54 °F) above.
> view all pairings