Category Archive

Les plats à base de noix de coco séduisent par leur douceur et leurs saveurs tropicales. Ils demandent des vins précis pour sublimer cette richesse aromatique. Trouver le bon équilibre reste essentiel pour un accord réussi. Explorons ensemble les meilleurs choix.

Mushroom and wine pairings are a fascination for gourmets. The aromatic richness of wild mushrooms offers an infinite palette of combinations. Each variety, from porcini to morels, calls for a specific style of wine. Exploring these pairings enriches the world of food and wine pairing.

Molecular gastronomy explores chemical reactions in the kitchen to create new sensations. Combined with wine, it opens up surprising perspectives. These experiments push back the traditional boundaries of food and wine pairing, inviting us to rethink established rules.

Long reserved for beer or soft drinks, street food is now being paired with carefully selected wines. By combining the accessibility of the dishes with the aromatic richness of the bottles, new pairings are emerging.

The poké bowl seduces with its fresh, colorful flavors from Hawaii, a cross between Japanese influences and Californian cuisine. A mix of raw fish, vinegared rice, crunchy vegetables and a variety of sauces, it poses an essential question for wine lovers: which wine to choose to accompany it without overpowering its subtleties?

Nordic cuisine fascinates with its purity and straightforward flavors. Smoked fish, wild herbs, root vegetables and seafood invite themselves to the table with elegance. Wine should not dominate these typical dishes.

Brunch breaks the codes of the classic meal. Neither quite breakfast, nor quite lunch, it blends relaxation, indulgence and creativity. Long reserved for weekends, it is now becoming a popular, convivial and relaxed ritual.

Ceviche, an emblematic Peruvian dish, seduces with its freshness, liveliness and aromatic complexity. It combines raw fish, lime, red onions, fresh herbs and often a hint of chili pepper. The key to a successful wine and ceviche pairing is to find a bottle capable of sustaining...

Korean cuisine seduces with its powerful flavors, varied textures and strong taste for umami. It offers a veritable sensory explosion, combining spicy, fermented, sweet and savory.

Wine isn't just enjoyed in a glass. It can be cooked, integrated and used to enhance dishes. Used properly, it adds depth, roundness and character to your recipes. But there are a few essential rules you need to know.