Food and Wine Pairings

Food and wine pairings: elevate your meals with the right combinations

The art of food and wine pairing is a quest for balance and pleasure. A well-chosen wine can enhance a dish, reveal its subtleties, soften its flavors, or prolong its aromas. Whether you're preparing a gourmet dinner or a casual meal, understanding the fundamental principles of pairing is essential to delighting discerning palates. Here is our guide to essential pairings, to accompany you on every delicious occasion.

Aperitif: fresh and light

To gently whet the appetite, opt for crisp, light, and fruity wines. A Crémant de Bourgogne , a brut Champagne , or an aromatic dry white (Sauvignon Blanc, Muscat) are excellent choices. They pair perfectly with appetizers, seafood verrines, or cheese pastries. Chilled rosés are also very popular as an aperitif.

Shellfish and seafood: minerality and finesse

Seafood and shellfish call for dry, crisp, and briny white wines. A Muscadet sur lie , a Chablis , or a Picpoul de Pinet will reveal the natural freshness of oysters, langoustines, and shrimp. For pan-seared lobster or scallops, a fuller-bodied white like a Meursault or a Condrieu will offer a beautiful harmony.

Pisces: delicacy and elegance

The choice of wine depends on the cooking method and the sauce. Grilled or steamed fish pairs well with light, dry white wines (Sancerre, Riesling), while fish in butter or cream sauces are best enjoyed with richer whites (Burgundy, Chenin Blanc from the Loire Valley). For fish à la Provençale, try a structured rosé . Some meaty fish (tuna, salmon) can be paired with light reds such as Pinot Noir.

White meats: supple and fruity

White meats (veal, pork, turkey) pair well with elegant, balanced wines. A woody Chardonnay or a Viognier will beautifully complement a roast veal. A Beaujolais or a red Côtes de Provence will be perfect with a filet mignon or veal escalopes in a cream sauce. The aim is to respect the delicate nature of the meat without overpowering it.

Red meats: structure and power

Grilled, roasted, or sauced red meats call for full-bodied red wines. Choose a Saint-Émilion , a Cahors, or a Châteauneuf-du-Pape, depending on the intensity of the dish. The wine's tannins soften with the meat's proteins, creating a beautiful harmony on the palate. A rib of beef would be ideal with a Pauillac or a Cornas.

Poultry: versatility and deliciousness

Poultry offers many possibilities. Roasted poultry calls for a light red wine (Pinot Noir, Chinon), while poultry in a cream sauce pairs well with a full-bodied white. Duck, being richer, goes well with a red from Southwest France or a Pinot Noir from Burgundy . For exotic dishes (curry, sweet and savory), opt for an aromatic white wine (Gewurztraminer, Riesling).

Game: intensity and complexity

Game (wild boar, venison, pheasant) demands powerful, mature wines. An aged Bordeaux , a Châteauneuf-du-Pape , or a Barolo will perfectly complement dishes with sauces or stews. The aromas of undergrowth, leather, and spices in mature wines harmonize beautifully with the robust flavor of the game.

Cheeses: diversity and contrasts

Each cheese has its ideal wine. Soft cheeses with a bloomy rind (Brie, Camembert) pair well with supple reds. Pressed cheeses (Comté, Beaufort) go well with characterful whites (Jura, Burgundy). Blue cheeses call for a sweet wine (Sauternes, Jurançon). A varied cheese board can be accompanied by a versatile white wine such as a dry Chenin Blanc or Champagne.

Desserts: sweetness and balance

A dessert pairs perfectly when the wine is at least as sweet as the dish. Sweet wines (Monbazillac, Loupiac) complement fruit tarts. A Maury or a Port is a wonderful accompaniment to a chocolate dessert. For creams, choose smooth, creamy white wines. And to finish on a light note, a demi-sec Champagne is perfect.

World cuisine: boldness and harmony

Exotic flavors call for wines that can stand up to spices or sweet and savory contrasts. Asian cuisines pair well with crisp or slightly sweet whites (Gewurztraminer, Riesling). For Middle Eastern cuisine , try a spicy red (Grenache, Syrah). Indian dishes benefit from aromatic whites or fruity rosés. The idea is to create harmony or contrast without one wine dominating the other.

Les Vins de Carole: your ally for perfect pairings

At Les Vins de Carole , each wine is carefully selected with your tasting moments in mind. Our tasting notes will guide you in your pairings, making every meal a memorable culinary experience. Let yourself be inspired by our selection and find the perfect wine for every dish.