Pairing Wine with French Cuisine

We’ve all been there—that moment when you’re out at a lovely restaurant and completely and utterly overwhelmed by the wine list. Is pairing reds with beef and whites with chicken and fish still a rule? While a lot of people still try to adhere to this general guideline, it’s becoming more and more common to disregard the “rule” and order what you like! If you’re still not sure which wine pairs nicely with your meal, we’ll try to help you make your vino decision a little easier.

Starters

• Bleu cheese pairs well with sweeter Sauternes.

• If you’re ordering Brie, chicken, lobster or scallops, a Chardonnay will be your best bet.

• As far as vegetables go, if you’re ordering asparagus or artichoke, it is best to pair it with a citrusy Sauvignon Blanc, or full-bodied Chablis. The taste of these wines won’t be harmed by the strong tastes of artichokes and asparagus.

• Dishes with eggs are considered a little tricky when trying to pair with wine. It is recommended that dry whites, such as Riesling or Muscadet are best.

• If you happen to be in the mood for a light summer salad-something with feta and strawberries-you’d be best off ordering a Provence dry Rosé.

• Classic French Onion Soup tastes best with a Bourgogne red or a Beaujolais.

• If you’re ordering a creamier soup, try a crisp Chablis or Pinot Grigio.

• Entrees

• Dishes made with wine sauces taste best with a glass of wine that the sauce is made with.

• Pizza and pasta are best paired with a red Minervois or a full-bodied Tavel Rosé.

• Merlot is most often paired with lamb, duck, pork and strong and tangy cheese

• The full-bodied earthiness of a Cabernet Sauvignon is best with beef, pork and strong cheese.

• If you’re ordering steak at dinner, it’s best to pair a leaner cut of beef with a leaner red, and vise versa for a juicier, fuller steak. For instance, a filet mignon, porterhouse, or New York Strip is best with a lovely, bold Barlo or Napa Cabernet.

• While a red meat, veal pairs easily with both red and white wines. Lighter reds, such as Pinot Noir, Valpolicella, or Zinfandel are great pairs.

Dessert

• Champagne, of course, pairs nicely with nearly everything. It is great with everything from oysters and caviar to fruit and dessert. Always a safe bet.

• Chocolate tastes best with a port wine—try a Ruby Port.