Barbecued pork skewers, often marinated with spices, herbs, sometimes honey, lemon or mustard, combine the tenderness of the meat, a slight sweetness and the smoky aromas of fire-cooking. This type of dish calls for wines that are both fleshy and digestible, capable of matching the aromatic richness of grilled pork while refreshing the palate.

Fresh French-style peas, gently cooked with spring onions, sometimes a leaf of lettuce and some bacon, offer a subtle balance between vegetable sweetness, a slight sweetness and savory touches. This light, fragrant spring dish calls for fine, delicate wines carried by a lovely aromatic freshness, without excess power.

Barbecued sardines, with their fatty, iodized flesh and intense flavor, call for a wine capable of coating this power while refreshing it. For a balanced, expressive match, opt for a dry, taut white wine with a nice minerality, or possibly a frank, structured rosé.

Green asparagus risotto is a dish that fully belongs to vegetable and spring gastronomy. Green asparagus, sweeter and less bitter than white asparagus, develops delicate aromas of chlorophyll, fresh vegetable, hazelnut and sometimes butter when cooked well. Risotto, on the other hand, brings creaminess, roundness and a slightly milky character thanks to Parmesan, butter or olive oil.

Lamb shoulder stuffed with dried fruits is a typically Mediterranean, Oriental or southern dish, combining the power and richness of tender, flavorful meat with the softness, sweetness and intense aromas of dried fruits: apricots, raisins, figs, dates, almonds, pistachios or hazelnuts.

Lamb de lait is one of the most refined meats in gastronomy. Its extremely tender flesh and delicate, mild flavor make it an exceptional dish. When prepared in the oven, accompanied by honey and thyme, suckling lamb develops a complex aromatic palette, at the crossroads of sweet flavors and Mediterranean notes. This subtle contrast between sweetness and aromatic herbs calls for highly precise wine pairing.

Baked suckling lamb occupies a special place in French and Mediterranean gastronomy. It's a rare, fine, delicately flavored meat that seduces with its melt-in-the-mouth texture and subtle taste. Unlike older lamb or spit-roasted lamb mechoui, milk-fed lamb - fed exclusively on mother's milk - offers a much softer, less fatty meat, with very little muttony taste. This natural finesse is further enhanced by slow, controlled oven-cooking. In this refined gastronomic context, the choice of...

Discover the best food and wine pairings for ratatouille. Fresh rosés, light reds and lively whites: suggestions suited to this dish typical of Mediterranean cuisine.

Discover the best food and wine pairings for a chard, pine nut and raisin tart. Suggestions of French white and red wines to sublimate this sweet-salty and refined dish.

Discover the best food and wine pairings for a cauliflower gratin. Tips on French white wines to balance the richness of this gourmet, comforting dish.

Discover the best food and wine pairings for a leek and scallop fondue. Tips on French white wines to sublimate this fine and refined dish.

Discover the best food and wine pairings to sublimate a fish terrine. Precise advice and a selection of French white wines to accompany this delicate and refined dish.