Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Petit Chablis

Photo de Thomas Martinsen (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/photographie-selective-de-la-mise-au-point-du-verre-a-vin-en-verre-transparent-Eo9ZNtEUH_Y

Petit Chablis

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 3 to 5 years old.

This drink pairs well with 236 dishes:

Cured Meats

Capicola

Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
> view all pairings

Appetizers and Amuse-bouches

Casse-museau

Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
> view all pairings

Salads

Caux-style salad

Caux-style salad
Potato-based salad with diced ham, chervil, watercress, and a cream and apple cider vinegar dressing.
Prefer a pairing with a lively and fruity wine.
> view all pairings

Cheeses

Charloe

Charloe
United States. Ohio.
Soft-ripened cheese made from raw cow's milk cheese with an orange-colored washed-rind.
Ripening : 2 months.
> view all pairings

Sauces

Chasseur sauce

Chasseur sauce
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view all pairings

Poultry

Chicken cacciatore

Chicken cacciatore
Chasseur sauce : brown sauce made from veal (and sometimes beef) stock, white wine, and butter, enhanced with chopped shallots, sliced mushrooms, crushed tomatoes, and finely chopped parsley.
> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Chirashizushi

Chirashizushi
Vinegared cooked rice combined with other ingredients : avocado, seafood, fish, sashimi, tamagoyaki…
> view all pairings

Main courses

Choucroute garnie

Choucroute garnie
Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.
Prefer a pairing with a wine under 2 years old.
> view all pairings

Shellfish and Seafood

Cockles mariniere

Cockles mariniere
Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.
> view all pairings

Seafish

Cod ceviche

Cod ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
> view all pairings

Cold starters

Crab aspic

Crab 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.
> view all pairings

Cold starters

Crab aspic with herbs

Crab aspic with herbs
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 an unoaked wine.
> view all pairings