What is a wine and food pairing? It is the act of serving a wine with a dish and their aromas go well with each other. A pairing should enhance both the food and the wine, without fading the aromas of either of them. To do this, you must follow a few basic rules, but above all you must enjoy it, there are no good or bad pairings, only different tastes.
What wine and food pairings for a starter?
What are the best wine and food pairings to enhance your starters? Here is our varied selection that will please every taste bud.
Mixed salad: Let’s start softly with a mixed salad and a glass of white wine from Burgundy, Chorey-lès-Beaune. If you prefer rosé wine, we recommend a Coteaux du Tricastin in Rhône. These two wines will go perfectly with every mixed salad by giving fresh and fine notes.
Oysters: There is nothing better than drinking white wine while tasting oysters. However, you can try some new pairings with a Beaujolais red or even Champagne to discover new aromas!
Cold meats: Cold meats are a go-to starter. You can pair them with an Anjou-Villages red from Pays de Loire or with a Pinot Blanc from Alsace, you will be surprised!
What wines to go with your main courses?
The main course is coming, bring your best bottle for a perfect wine and food pairing!
Fillet of duck breast: What’s better than a wine from South-West to perfect a fillet of duck breast? You can drink a Bergerac or Cahors red wine with strong tannins to lift this meat. Tell us what you think!
Fish: Our advice is to serve Champagne with fish cooked in foil. It is fresh, savory and delicious at the same time.
Chicken: A chicken curry will go perfectly with a Côtes du Rhône red or a Montagne Saint-Emilion (Bordeaux). The red wine will soften the spiciness of the dish, while sublimating the flavors of the poultry.
What wines with cheese?
Red, white, or rosé wine, there is something for everyone when it comes to cheese…
Hard cheese: To sublimate a sheep’s cheese, serve a red Irouléguy from the South-West. For a Comté cheese, prefer a Jura wine from the Arbois appellation, either white, rosé or red, the choice is yours!
Soft cheese: To perfect your Camembert, we advise you to taste it with a red Bandol from Provence. Serve a white Bourgogne Aligoté which will go very well with a goat cheese: a soft and fine pairing at the same time.
What wines to enhance your desserts?
The end of the meal is getting closer and you still wish to please your guests’ taste buds?
Chocolate desserts: How can we not choose chocolate for dessert? We advise a Monbazillac from the South-West, very sweet wine, that knows how to soften high cocoa chocolate. Alternatively, you can drink a wine from Banyuls in Languedoc-Roussillon (white, rosé or red) that will enhance your chocolate desserts.
Fruit desserts: For a dessert with red fruits, you can serve a Coteaux du Layon, sweet white wine from Pays de Loire, to give a sugar touch to the fruits.
We hope we made you discover some new wine and food pairings. Do not hesitate to share with us your favorite ones!
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