The Art of French Wine Pairing

The French believe in living life with food in one hand and wine in the other. Pairing the perfect wine with its cuisine counterpart is an essential part of the French dining experience, and creating the right duo is both an art and a science. It goes well beyond knowing that whites are light and reds are rich; French wine pairing is about finding an ideal balance of taste, texture, aroma, and overall profile. While that may sound intimidating, a few foundational tips can help you transform your meal into a masterpiece of flavor and elegance.

One of the core beliefs in French cuisine is that wines and dishes from the same region usually pair beautifully. This is because the local ingredients, from wine grape to garnish, share a common terrior – the unique land and climate in which they’re grown. So if you’re indulging in a buttery dish from Burgundy, a local white wine like a Chardonnay from the same region may just be your perfect match. On the other hand, Bordeaux wines, which are often bold and tannic, pair well with the region’s rich, meaty dishes like Boeuf de Bazas.

There are two main ways to pair wines with French cuisine: by contrast or by harmony. Contrasts, like a light sweet wine with a salty cheese or dish, can create some delightful surprises. But in general, harmonized flavors are your safest – and easiest – bet. A lemony beurre blanc sauce, for instance, would beautifully accentuate the citrus notes in a crisp Sauvignon Blanc.

• Bordeaux & Duck Confit: Bordeaux, with its rich flavors of black currant and plum, is the ideal partner for the rich and savory notes of duck confit. The tannins in the wine cut through the fat, making every bite and sip a refreshing journey.
• Sancerre & Goat Cheese Salad: The minerality and zesty citrus notes of a Loire Valley Sancerre enhance the tangy flavors of fresh goat cheese, especially when combined with greens and a light vinaigrette.
• Champagne & Oysters: Nothing pairs with the briny freshness of oysters like the effervescence of a classic Brut Champagne.
• Châteauneuf-du-Pape & Lamb: The bold, spicy notes of a Châteauneuf-du-Pape are the perfect counterpoint to the earthy flavors of a perfectly roasted lamb.

If you ask the French, Repas sans vins, Repas chagrin (a meal without wine is a sad meal). So, forget the rules and drink what you like! Experiment with different flavor combinations to find the perfect balance for your palette.

If you want to indulge in the flavor without all the fuss, you’ll soon be able to reserve your spot at The Dining Room to enjoy curated wine pairings and authentic French cuisine from our own Chef David Pan. Relax in our elegant dining space as our culinary team takes you on a tasteful journey through iconic French foods and perfectly paired wines. We also invite you to enjoy a personal chef dining experience in the comfort of your own home. Learn more details here.