Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Beaujolais rouge

Photo de Eugenia Pankiv (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-vin-transparent-avec-du-vin-rouge-sur-nappe-a-carreaux-rouge-et-blanc-DYT0zXTJhAk

Beaujolais rouge

Still red wine(s)

Serve at 13-15°C or 55-59 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.

Synonyms

  • Beaujolais red wine

This drink pairs well with 553 dishes:

Cold starters

Egg aspic

Egg 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.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Endive with Bechamel

Endive with Bechamel
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Prefer a pairing with a wine aged 1 to 2 years old.
> 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.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Ewe's blue

Ewe's blue
United States. New York.
Blue cheese made from pasteurized sheep's milk.
Ripening : 2 to 4 months.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Ewephoria

Ewephoria
Netherlands. Friesland.
Pressed and uncooked cheese made from pasteurized sheep's milk.
Ripening : 12 months.
Prefer a pairing with a fruity wine.
Pair with a wine of 1 to 2 years old.
> view all pairings

Cheeses

Feta

Feta
Greece.
Sheep's milk cheese curdled in brine.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Feuille de Dreux

Feuille de Dreux
France. Centre-Val de Loire. Eure et Loir. Soft-ripened cow's milk cheese with a bloomy rind.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Beef

Fleischschnacka

Fleischschnacka
France. Grand Est. Alsace.
(Snail meat).
A specialty made with a filling of cooked meat (usually leftover pot-au-feu) mixed with egg, onion, parsley, pepper, and salt, rolled in noodle dough before being pan-fried and then poached in broth.
Dish usually served with roasted potatoes and a green salad.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Main courses

Fondue bourguignonne

Fondue bourguignonne
Dish of beef fried in oil, served with various sauces (ketchup, mayonnaise, béarnaise sauce, tartar sauce, Worcestershire sauce, etc.).
Prefer a pairing with a fruity wine.
Pair with a wine of 1 to 2 years old.
> view all pairings

Main courses

Fondue normande

Fondue normande
Fondue made with soft cheese without rind (Camembert, Livarot, Pont-l’Évêque…) with Calvados, cream or milk, and shallot.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings

Cheeses

Fontina

Fontina
Italy. Aosta Valley.
Pressed and uncooked cheese made from raw cow’s milk with a natural tan to orange-brown colored rind.
Ripening : 2 months.
Prefer a pairing with a wine aged 1 to 2 years old.
> view all pairings