Food and wine pairings
Find the ideal wine for every dish. Our recommendations are based on classic food-and-wine pairing principles and the expertise of our AI sommelier.
Recommendation by Trinqo AI sommelier
Meat(5 pairings)
Duck breast & Bordeaux
For duck breast, choose a red wine from Bordeaux's left bank. The structured tannins of a Pauillac or Saint-Julien pair perfectly with the richness of duck and enhance the flavours of the pink meat.
Explore→Beef bourguignon & Burgundy
Beef bourguignon naturally calls for a Burgundy wine. A Gevrey-Chambertin or Pommard brings the tannic structure needed to accompany this rich, flavourful stew.
Explore→Grilled lamb & Rhone Valley
Grilled lamb pairs ideally with the powerful, spicy wines of the Rhone Valley. A Chateauneuf-du-Pape or Gigondas brings the roundness and garrigue aromas that elevate the meat.
Explore→Steak tartare & Beaujolais
Steak tartare, raw and seasoned, needs a light, fruity wine that doesn't mask the freshness of the meat. A Beaujolais cru like Morgon or Fleurie is the ideal choice.
Explore→Flemish beef stew & Flanders & Burgundy
Flemish beef stew, braised in dark beer, pairs surprisingly well with a supple, fruity red wine. A Cotes-du-Rhone or Burgundy Pinot Noir complements the caramelised notes of the dish.
Explore→Fish & Seafood(5 pairings)
Grilled salmon & Loire Valley
Grilled salmon, with its rich flesh and melting texture, pairs perfectly with a Loire Valley white. A Sancerre or Pouilly-Fume brings the minerality and acidity needed to balance the fish.
Explore→Mussels and fries & Muscadet
Mussels and fries are a Belgian and Northern French classic that pairs perfectly with a dry, mineral Muscadet. This light, crisp wine highlights the iodine of the mussels without overwhelming them.
Explore→Sole meuniere & Chablis
Sole meuniere, delicate and buttery, finds its perfect match in a Chablis. The minerality and crisp acidity of Chablis' unoaked Chardonnay cuts through the butter while elevating the fish.
Explore→Ceviche & New Zealand & Loire
Ceviche, fresh and acidic thanks to lime, needs a crisp, aromatic white wine. A New Zealand Sauvignon Blanc (Marlborough) or Sancerre brings the freshness and herbaceous aromas that extend the experience.
Explore→Lobster & Champagne
Lobster deserves champagne. A Blanc de Blancs or vintage champagne brings the effervescence, minerality and complexity that elevate this noble crustacean to an unforgettable feast.
Explore→Cheese(5 pairings)
Cheese board & Jura
For a varied cheese board, Jura wines offer unique versatility. A vin jaune or Savagnin pairs with both hard and soft cheeses thanks to its nutty and spicy notes.
Explore→Camembert & Normandy & Loire
Camembert, creamy and powerful, pairs surprisingly well with a Loire Valley Chenin Blanc. The wine's acidity cuts through the fat, while its honey and quince notes complement the bloomy rind.
Explore→Comte cheese & Arbois (Jura)
Comte, a Jura pressed cooked cheese, finds its natural pairing with wines from its own region. An Arbois white or Savagnin offers hazelnut and spice notes that echo the cheese.
Explore→Roquefort & Sauternes
Roquefort, powerful and salty, forms a legendary pairing with Sauternes. The sweetness of this dessert wine balances the salt of the blue cheese in a perfect sweet-salty contrast.
Explore→Fresh goat cheese & Sancerre
Fresh goat cheese and white Sancerre share the same Loire Valley terroir. The crisp acidity of Sauvignon Blanc cuts through the creaminess and its herbaceous notes echo the fresh flavours of the cheese.
Explore→Dessert(5 pairings)
Tarte Tatin & Vouvray
Tarte Tatin, with its caramelised apples, pairs magnificently with a sweet Vouvray. The quince, honey notes and beautiful acidity of Chenin Blanc balance the caramel and extend the fruity flavours.
Explore→Dark chocolate & Banyuls
Dark chocolate, bitter and intense, finds its ideal pairing in a Banyuls. This Roussillon fortified wine, rich in cocoa, black cherry and spice aromas, is the only wine that can truly stand up to chocolate.
Explore→Creme brulee & Monbazillac
Creme brulee, rich and vanilla-scented, pairs with a Monbazillac. More accessible than Sauternes, this South-West dessert wine offers honey, apricot and vanilla notes that extend the dessert's creaminess.
Explore→Tiramisu & Sicily (Marsala)
Tiramisu already contains Marsala in its traditional recipe. Serving a Marsala Superiore alongside reinforces the dessert's flavours and creates perfect harmony between plate and glass.
Explore→Lemon tart & Alsace
Lemon tart, bright and tangy, needs a wine that shares this freshness. An Alsace Gewurztraminer Vendanges Tardives offers an exotic contrast with its lychee, rose and sweet spice notes.
Explore→Vegetarian(5 pairings)
Mushroom risotto & Burgundy
Mushroom risotto, earthy and creamy, finds its natural pairing in a Burgundy Pinot Noir. The wine's forest-floor aromas echo the mushrooms, while its fine tannins respect the risotto's creaminess.
Explore→Ratatouille & Provence
Ratatouille, the quintessential summer dish, pairs ideally with a Provence rose. The freshness and lightness of rose complements the sun-ripened vegetables without overpowering them.
Explore→Gratin dauphinois & Savoy
Gratin dauphinois, rich and creamy, pairs with Savoy whites. An Apremont or Roussette de Savoie brings the alpine freshness and minerality needed to cut through the cream and cheese.
Explore→Nicoise salad & Provence (Bandol)
Nicoise salad, fresh and Mediterranean, pairs with a Bandol rose. More structured than classic roses, it stands up to olives, anchovies and hard-boiled eggs while remaining refreshing.
Explore→Truffle pasta & Piedmont (Barolo)
Truffle pasta, intense and earthy, deserves a great wine. Barolo, king of Piedmont wines, offers rose, tar and forest-floor aromas that elevate the truffle in a noble Italian pairing.
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