Matching wine with food is a science and an art in France. Here we provide some guidelines to get you started, pairing common French dishes with wines from across the country. Of course, meals in France can last hours and consist of many courses; be sure to check out pairings for the first, dessert and cheese courses.
The Main Course
Beef
Roast: Any fine Red wine?Bordeaux, Burgundy, Hermitages
Casseroles: Robust Reds?Gigondas, Ch?teauneuf-du-Pape or St-?milion
Boeuf Bourguignon cooked with Red Burgundy: Beaune Red or any other
medium-priced Burgundy
Cassoulet (rich peasant stew from southwest France)
Cahors or Fitou
Chicken/Turkey
With cream sauces: White Burgundy or intense, sweetish Loire White such as
Savonni?res
Turkey with Chestnuts
Nuits-Saint-Georges
Choucroute (milder form of sauerkraut, usually served with sausages)
Alsace Pinot Gris
Duck
P?charmant, Canon-Fronsac or a substantial White Burgundy
Game Birds
A Pauillac for terrines, roast game and such dishes as wood pigeon, stew or
woodcock. Older game needs a robust Ch?teauneuf-du-Pape, Gigondas, C?tes
de Rh?ne-Villages such as Vacqueyras
Ham
Fruity Beaujolais ? C?te de Brouilly or Hautes C?tes de Beaune
In a cream sauce: White Burgundy, Alsace Pinot Gris, Sauvignon-de-Saint-Bris
Lamb
Roast: Fine Red Bordeaux, Bourgeuil
Stewed in onions, mushrooms and cream: M?doc or Beaujolais-Villages
Source: http://www.butterfield.com/blog/2013/03/06/french-wine-pairing-main-course/
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