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