Guide to French food and wine pairings
No French meal is complete without wine, but choosing the right pairing can be daunting. Here's how to make it simple and enjoy the perfect match with your meal.
Food enthusiasts know that even the most sumptuous French meal feels incomplete without a well-matched wine. With so many varietals out there, choosing the right wine to pair with your menu can be a daunting task—but it doesn’t have to be so complex! As a general guideline, the wine should match the intensity and richness of your meal. For example, lighter fish or poultry dishes pair well with brighter whites, while heavier meat dishes can stand up to a full-bodied red.
Need a little more direction? Here’s our quick cheat sheet to help you make the most successful pairings of French food and wine. Just don’t forget the #1 rule to selecting a wine: Drink what you like.
The reds
Cabernet Sauvignon
Pairs best with: Beef, venison and stronger cheese, like camembert.
Pinot Noir
Pairs best with: Lamb, fatty fish (think salmon, tuna or trout) and duck.
The whites
Chardonnay
Pairs best with: Chicken, shellfish, mild cheeses and anything in a cream sauce.
Sauvignon Blanc
Pairs best with: Pork and seafood.
Viognier
Pairs best with: Poultry, seafood and mild cheeses.
The bubbles
Champagne Brut
Pairs best with: Briny bites like oysters or caviar.
Champagne Sec
Pairs best with: Mild cheeses like Brie, colby or chevre and sweeter dishes like fruit or dessert.
What’s your favorite kind of French wine? What do you like to pair it with best? Share with us on Facebook and explore our France tours for a truly French culinary experience.
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