Pairing wine and food
Wine for food
Food for wine

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Pair wine with fillet of veal

You get access to the knowledge of a sommelier pairing with wine from the whole world of wine. To find suitable wine one has to know which ingredients and accessories are included.

Select one or more ingredients or accessories that are determining factors in the food:

Duck liver, goose liver
Choron sauce
Fat and acidic sauce (e.g. wine, cream)
Fat sauce (e.g. cream, cheese)
Fish roe/caviar
Green asparagus
Lobster claw
Preserved peach apricot
Preserved red berries
Air dried ham
Potato gratin
Mashed potato
Vegetable roots purée
Red wine sauce, porter/ale sauce
Sunripe tomatoes
Strong but not hot spices
Fried mushrooms
Fried apple
Mushroom sauce/stew
Acidic sauce (e.g. wine, citrus)
Acidic red berries
Cooked onions
Cooked green peas/corn/paprika
Cooked vegetable roots
Dried apple
Truffle
White asparagus
Eatable flowers

Advanced selection: limit selection by mirroring of aromas and flavours Membership required

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