How to Pair French Wines:
Main Course

Olivier Maillard

France

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, Châteauneuf-du-Pape or St-Émilion
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
Savonnières

Turkey with Chestnuts

Nuits-Saint-Georges

Explore 20,000
Years of Culture

We begin our Bordeaux to Dordogne Biking trip in Bordeaux, where the riding is as smooth as a Château Mouton Rothschild (you’ll understand soon enough). Then, it’s eastward to the Dordogne Valley, land of medieval castles, Cro-Magnon cave paintings and exquisite cuisine.

DETAILED ITINERARY

Choucroute (milder form of sauerkraut, usually served with sausages)

Alsace Pinot Gris

Duck

Pécharmant, 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 Châteauneuf-du-Pape, Gigondas, Côtes de Rhône-Villages such as Vacqueyras

Ham

Fruity Beaujolais – Côte de Brouilly or Hautes Côtes 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: Médoc or Beaujolais-Villages

Olivier Maillard

Born and bred among the vines of Burgundy, veteran B&R Guide and oenophile Olivier Maillard distills his passions—for France, for wine, for Morocco, for life—into columns for The Slow Road.