Beaujolais supérieur

Pizza, Quiche, Tart, Pie

Acadian tourtière

Canada. Quebec.

A pie made with at least 50% cubed pork meat, flavored with cinnamon and cloves.

The meat can be accompanied by other meats (beef, turkey, game…), celery, bacon, onion, potatoes…

> view all pairings

Cheeses

Anabasque

United States. Wisconsin.

Pressed and uncooked cheese made from pasteurized sheep's milk and washed rind.

Ripening : 3 months minimum.

> view all pairings

Pork

Braised veal sweetbreads

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

> view all pairings

Main courses

Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.

Dish usually served with rice.

> view all pairings

Miscellaneous

Croque-madame

Grilled ham and cheese sandwich with fried egg or poached egg on top.

> view all pairings

Miscellaneous

Croque-madame with bechamel sauce

Grilled ham and cheese sandwich with fried egg or poached egg on top.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

> view all pairings

Miscellaneous

Croque-monsieur

Grilled ham and cheese sandwich.

> view all pairings

Main courses

Galette saucisse

France. Brittany.

Grilled pork sausage rolled in a cold buckwheat galette.

Prefer a pairing with a young (1 to 2 years old) and low in tannins.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Macaroni and cheese

Cooked macaroni pasta with a cheese sauce, generaly cheddar.

> view all pairings

Miscellaneous

Oven-baked croque-monsieur with bechamel sauce

Grilled ham and cheese sandwich with béchamel sauce, baked golden.

Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.

> view all pairings

Salads

Quail salad with grapes

> view all pairings

Main courses

Raclette

Melted cheese served with cold cuts, potatoes and vegetables.

> view all pairings

Pork

Roast piglet

Piglet : less than 3 months.

> view all pairings

Feathered game

Roast quail with black and white grapes

> view all pairings

Feathered game

Roast quail with white grapes

> view all pairings

Beef

Roasted bone marrow

> view all pairings

Main courses

Souvlaki

Cyprus. Greece.

Small pieces of meat (lamb, beef, mutton, pork, chicken) cut into cubes and marinated in lemon juice and olive oil with vegetables, aromatics (oregano, thyme), herbs, pepper and salt, then grilled on a spit or on a skewer.

Served in a plate or on pita bread.

> view all pairings

Beef

Steak-frites

> view all pairings

Appetizers and Amuse-bouches

Stuffed piquillo peppers with meat

> view all pairings

Main courses

Stuffed tomatoes

Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.

> view all pairings

Poultry

Teriyaki chicken

Teriyaki : grilled or roasted food in a sauce made up of mirin, sake and soy sauce.

> view all pairings

Veal

Tête de veau with gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

> view all pairings

Main courses

Tofailles

France. Grand Est. Vosges.

Slow-cooked dish (1h30 to 2h) made with onions, potatoes, bacon slices or lardons and white wine, with or without leeks.

Served with a green salad.

> view all pairings

Food and wine pairing