Modern Pairing Strategies

Global Cuisines with French Wine

Italian: - Pasta Pomodoro → Barbera or light Rhône - Osso Buco → Barolo or Northern Rhône - Risotto → Arneis or white Burgundy - Tiramisu → Vin Santo or Banyuls

Japanese: - Sushi/Sashimi → Chablis, Sancerre - Tempura → Champagne, Crémant - Teriyaki → Pinot Noir, Beaujolais - Miso → Sherry, oxidative wines

Indian: - Tandoori → Rosé, Gewürztraminer - Curry → Off-dry whites, low-tannin reds - Biryani → Côtes du Rhône - Raita → Cuts heat, resets palate

Thai: - Pad Thai → Riesling, Chenin Blanc - Green curry → Grüner Veltliner, Albariño - Tom Yum → High-acid whites - Mango sticky rice → Muscat

Mexican: - Tacos → Beaujolais, rosé - Mole → Châteauneuf-du-Pape - Ceviche → Albariño, Vermentino - Guacamole → Sauvignon Blanc

Middle Eastern: - Mezze → Assyrtiko, rosé - Lamb kebabs → Côtes du Rhône - Falafel → Grüner Veltliner - Baklava → Muscat

Dietary Considerations

Vegetarian Pairings: - Mushroom dishes → Pinot Noir, aged wines - Eggplant → Southern Rhône reds - Roasted vegetables → Medium-bodied reds - Salads → High-acid whites

Vegan Challenges: - No egg/dairy fining agents in wine - Focus on fruit-forward styles - Natural wines often vegan - Check certifications

Gluten-Free: - Wine naturally gluten-free - Some spirits problematic - Focus on wine-based aperitifs - Avoid beer-based cocktails

Halal Considerations: - Non-alcoholic alternatives - Cooking with wine (alcohol evaporates) - Wine vinegars for acidity - Verjus as wine substitute