Food & wine

 
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  • Wine and food pairing: Soyarde fondue
    Wine and food pairing: Soyarde fondue

    Savoyard fondue, a mountain specialty based on melted cheeses, is a convivial, rich dish that calls for wines capable of sustaining the power of the cheeses while bringing a freshness to balance the richness on the palate. Composed of cheeses such as Beaufort, Comté, Emmental or Abondance, melted with white wine and sometimes garlic, this fondue is full of unctuous flavors and textures that harmonize particularly well with dry, fresh, mineral white wines.

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  • Wine and food pairing: filet mignon
    Wine and food pairing: filet mignon

    Fillet mignon is one of the most tender and delicate of meats, whether pork or veal. Its finesse makes it a versatile meat that lends itself to a variety of preparations: crusted, grilled, or simmered with a variety of sauces (mustard, cream, mushrooms). Depending on the recipe, filet mignon can be paired with red, white or even sparkling wines. The choice of wine depends on the flavors and textures present in the dish.

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  • Wine and food pairing: snails
    Wine and food pairing: snails

    Snails, often served as a starter in French gastronomy, are generally cooked with garlic and parsley butter, although other preparations exist. This dish is rich in intense flavors, between the creaminess of butter, the power of garlic and the freshness of herbs, requiring wines capable of bringing freshness and liveliness while balancing the richness of butter and herbs. Lively, mineral and slightly acidic white wines are particularly recommended to accompany snails, although some light reds...

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  • Food and wine pairing: duck confit
    Food and wine pairing: duck confit

    Duck confit is an emblematic dish of southwest France, prized for its tender, melt-in-your-mouth, flavorful meat, slowly confit in its own fat. With its rich flavors and rustic character, this dish calls for wines capable of balancing the duck's power while highlighting its subtle nuances. Structured red wines and whites with a strong personality can be ideal partners to sublimate this specialty.

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  • Wine and food pairing with a Chateaneuf-du-pape
    Wine and food pairing with a Chateaneuf-du-pape

    Châteauneuf-du-Pape, produced in the southern Rhône valley, is one of France's most emblematic wines. Available in red and white versions, this wine offers a richness, aromatic complexity and tannic structure (for the red) or roundness (for the white) that make it a partner of choice for a wide variety of dishes. Here are the best food and wine pairings to accompany a Châteauneuf-du-Pape, red and white.

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  • Food and wine pairing with a Chablis
    Food and wine pairing with a Chablis

    Chablis, produced exclusively from Chardonnay, is a white wine famous for its freshness, minerality and liveliness. From the limestone and clay soils of the Chablis appellation, this wine offers a palette of subtle aromas of citrus, green apple, white flowers and gunflint, often complemented by saline and mineral notes. The elegant structure and vibrant acidity of Chablis make it particularly versatile when it comes to food and wine pairings.

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  • Wine and food pairing with venison
    Wine and food pairing with venison

    Deer is a noble, delicately gamey meat, often enjoyed at festive meals. Its tender, low-fat flesh possesses intense, complex flavors, making this meat an excellent candidate for thoughtful food and wine pairings. Depending on cooking and accompaniment, venison can be paired with different types of wine, mainly powerful, structured reds, but also, in some cases, whites or sparkling wines. Here are the best pairings to sublimate a venison-based dish.

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  • Wine and food pairing with venison
    Wine and food pairing with venison

    Deer meat, with its dense texture and rich, slightly gamey flavors, is a refined delicacy often enjoyed at festive meals or on special occasions. Its deep, intense flavor calls for wines capable of sustaining this power while bringing elegance and balanced structure. Here are the best food and wine pairings to accompany venison.

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  • Wine and food pairing with porcini mushrooms
    Wine and food pairing with porcini mushrooms

    Cèpes, with their meaty texture and woody, earthy flavors, are a particularly prized mushroom in French gastronomy. Whether you prepare them pan-fried, in sauce, or as a side dish, ceps bring intense aromas and a complexity that calls for wines to match their richness. Here are the best food and wine pairings to accompany ceps.

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  • Touraine wines: food and wine pairings
    Touraine wines: food and wine pairings

    Located in the heart of the Loire Valley, Touraine is a wine region renowned for the diversity of its grape varieties and the richness of its terroirs. Renowned for its bright white wines and fruity reds, it offers a vast array of food and wine pairings. Two of the region's emblematic grape varieties, Sauvignon Blanc and Chenin, give rise to wines of character that are the perfect accompaniment to a multitude of dishes. Discover the specificities of these grape varieties through two notable...

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  • The Best Food and Wine Pairings for a Cheese Soufflé
    The Best Food and Wine Pairings for a Cheese Soufflé

    Cheese soufflé is a delicate, light dish, marked by the rich, creamy flavor of melted cheese. This dish calls for wines that complement the richness of the cheese while respecting the lightness and elegance of the soufflé's airy texture. Here's a suggestion of the best food and wine pairings to accompany a cheese soufflé.

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  • The best food and wine pairings for a Baeckeoffe
    The best food and wine pairings for a Baeckeoffe

    Baeckeoffe is a traditional, slow-cooked Alsatian dish that combines pieces of meat (usually pork, beef and lamb) with potatoes, onions and spices, all cooked in white wine. Here's a suggestion of the best food and wine pairings to accompany a Baeckeoffe.

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