Food and wine pairing ideas

Food and wine pairing

Muscadet Sèvre et Maine sur lie

Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54200108153/

Muscadet Sèvre et Maine sur lie

Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

This drink pairs well with 175 dishes:

Offal and tripe

Lamb’s brain with black butter

Lamb’s brain with black butter

Beurre noir (black butter sauce) : butter cooked until it takes on a dark color, in reaction with an acid (capers, lemon juice, white wine, vinegar).

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Cheeses

Langres

Langres

France. Grand Est. Haute-Marne. Vosges. Bourgogne-Franche-Comté. Côte-d'Or.

Soft-ripened cow's milk cheese with a washed rind.

Ripening : 15 to 18 days.

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Pizza, Quiche, Tart, Pie

Leek tart

Leek tart

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Mushrooms, Vegetables, Pasta and Rice

Linguine alle vongole

Linguine alle vongole

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Cheeses

Livarot

Livarot

France. Normandy.

Soft-ripened cheese made from cow's milk with a washed rind orange-colored and square shape.

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Appetizers and Amuse-bouches

Lobster summer roll

Lobster summer roll

Vietnam.

Summer roll : shrimp, vegetables, or beef or pork wrapped in raw rice paper (bánh tráng).

Served cold.

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Mushrooms, Vegetables, Pasta and Rice

Macaroni and cheese

Macaroni and cheese

Cooked macaroni pasta with a cheese sauce, generaly cheddar.

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Shellfish and Seafood

Marinated bay scallops in lemon

Marinated bay scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Marinated bay scallops with citrus fruits

Marinated bay scallops with citrus fruits

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Marinated scallops in lemon

Marinated scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Marinated scallops with citrus fruits

Marinated scallops with citrus fruits

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Marinated scallops with lime

Marinated scallops with lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Cheeses

Maroilles

Maroilles

France. Hauts-de-France. Aisne. Nord. Avesnois.

Soft-ripened cow's milk cheese with a washed rind.

Ripening : 35 days minimum.

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Appetizers and Amuse-bouches

Maroilles fritters

Maroilles fritters

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Sauces

Mayonnaise

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

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Cheeses

Mignon

Mignon

France. Hauts-de-France. Aisne. Nord. Avesnois.

Maroilles form.

Soft-ripened cow's milk cheese with a washed rind. Refining : at least 4 weeks.

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Cheeses

Milleens

Milleens

Ireland. Cork.

Soft-ripened cheese made from cow's milk with a washed rind orange-colored.

Ripening : 4-10 weeks.

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Main courses

Moitie-Moitie fondue

Moitie-Moitie fondue

Fondue made with equal parts Vacherin Mont d'Or and Gruyère cheeses.

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Seafish

Monkfish tartar

Monkfish tartar

Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.

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Cheeses

Mont d'or

Mont d'or

France. Bourgogne-Franche-Comté. Doubs. Haut-Doubs.

Soft-ripened cheese made from raw cow's milk with a washed rind encircled with a strip of spruce bark.

Ripening : 21 days minimum.

Available from September 10 to May 10.

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Main courses

Mont d'or raclette

Mont d'or raclette

Raclette : melted cheese served with cold cuts, potatoes and vegetables.

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Shellfish and Seafood

Mouclade

Mouclade

France. Nouvelle-Aquitaine. Poitou-Charentes. Charentes-Maritimes.

Dish based on mussels from bouchot with garlic, a bouquet garni, Charentes butter, fresh cream, shallots, egg yolks, and Pineau des Charentes (or a dry white wine from Charentes or Cognac, depending on the recipe).

Prefer a pairing with a wine aged 2 to 3 years old.

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Shellfish and Seafood

Moules marinière

Moules marinière

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Shellfish and Seafood

Moules mariniere pot

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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