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The Art of French Wine and Food Pairing

French Wine and Food Pairing

The art of French wine pairing is an ever-evolving journey, one that can be as simple or as intricate as you desire. At Mosaique Wines, we believe that a beautifully paired wine match can transform a meal into a culinary masterpiece. We also believe that finding the perfect match can be confusing without a few tips and tricks, so we’ve put together a few guiding points to help. Join us for a journey through the vineyards of France, exploring the art of French wine matching for food.

Regionality and Wine in France

French wines have long been revered as some of the finest in the world, each bottle a testament to centuries of winemaking tradition. What keeps us returning time after time is the unique wine experience the diverse regions of France offer - each with its own terroir, grape varieties, and winemaking techniques. Once you know a little about these regions, food pairing becomes much easier.

Burgundy: Known for its Pinot Noir and Chardonnay, Burgundy wines are perfect for delicate dishes like coq au vin and escargot. The subtle flavours of these wines complement the intricate flavours of French cuisine.

Provence: The pale pink hues of Provencal Rosé wines echo the region's sunny landscapes. Pair them with Mediterranean-inspired dishes, such as bouillabaisse or ratatouille, for an authentic southern French experience.

Bordeaux: Bordeaux reds are often considered the kings of French wine, with a wide range of flavours. They shine when paired with hearty fare like steak frites or roast lamb.

Champagne: Nothing says celebration like a glass of Champagne. Its effervescence and crispness are fantastic matches for oysters, caviar, and other seafood delights.

The Art of French Wine Pairing

Now that you're acquainted with the essence of French wine, let’s try a few wine pairing basics. Each wine possesses distinct characteristics, such as acidity, body, and tannin, that interact with the flavours and textures of your meal, so there are always a few different elements for you to experiment with. Here are some fundamental tips to get you started:

Balance is Key: Consider the balance between the wine's acidity and the dish's acidity. A crisp Sauvignon Blanc can cut through the richness of creamy sauces, while an off-dry Riesling can mellow spicy dishes.

Regional Affinities: Consider pairing wines from the same region with local dishes. A classic example is pairing Burgundy Pinot Noir with beef bourguignon, both hailing from the same region.

Palate Weight: Match the body of the wine with the weight of the food. A full-bodied wine like a Rhône red stands up to robust dishes, while a Beaujolais suits lighter fare and can often be a versatile pick across a few different dishes.

Contrast for Complexity: Sometimes, contrasting flavours can create magic. A sweet wine like a Sauternes or Ratafia pairs beautifully with a salty blue cheese like Roquefort.

Above all, have fun!

Food and wine pairing is an ever-evolving journey, and one that can be as simple or as intricate as you desire. However, at the end of the day, we believe in having fun with your wine selection and not getting too caught up with ‘the perfect match’!

As always, we're here to help you navigate the world of French wine, so please get in touch if you have any questions about food pairing -

Keen to learn more? We've put together a few essential guides to all things French wine:

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