Classic French Pairings

Regional Marriages

Burgundy: - Coq au vin → Red Burgundy - Escargots → White Burgundy - Epoisses cheese → Red Burgundy - Gougères → Chablis

Bordeaux: - Entrecôte à la Bordelaise → Left Bank Cabernet - Lamprey → Pomerol - Canelés → Sauternes - Oysters → Entre-Deux-Mers

Loire Valley: - Rillettes → Vouvray - Pike with beurre blanc → Muscadet - Goat cheese → Sancerre - Tarte Tatin → Coteaux du Layon

Rhône Valley: - Daube Provençale → Châteauneuf-du-Pape - Brandade de morue → White Châteauneuf - Nougat → Muscat de Beaumes-de-Venise - Tapenade → Tavel rosé

Alsace: - Choucroute garnie → Riesling - Munster cheese → Gewürztraminer - Flammekueche → Pinot Blanc - Kougelhopf → Vendanges Tardives

Champagne: - Everything → Champagne (almost) - Specifically: Oysters, caviar, fried foods - Cheese course → Vintage Champagne - Wedding cake → Demi-sec

The Cheese Course

Hard Cheeses: - Comté → Vin Jaune, aged white Burgundy - Cantal → Northern Rhône reds - Beaufort → Savoie whites

Soft Cheeses: - Camembert → Light red Burgundy, cider - Brie → Champagne, Chardonnay - Brillat-Savarin → Crémant, rich whites

Blue Cheeses: - Roquefort → Sauternes (classic) - Fourme d'Ambert → Port, late harvest - Bleu d'Auvergne → Robust reds

Goat Cheeses: - Fresh chèvre → Sancerre, Provence rosé - Aged chèvre → White Rhône - Warm goat cheese salad → Light reds