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; stay tuned for pairings for the main, dessert and cheese courses.
The First Course
Artichokes
Tavel or Côtes de Ventoux Rosé
With Hollandaise sauce: Montagny or Mâcon White
Asparagus
Full-bodied Chablis, Alsace Muscat or good southern rosé
Caviar
Dry champagne
Egg Dishes
With mayonnaise: Loire Sauvignon (Pouilly Fumé)
Quiches: Dry White Bordeaux, Sauvignon or Alsace Pinot Gris
Soufflés and with fish: White Burgundy, Mâcon White
With cheese: Young Red Bordeaux or Côtes de Buzet
Melon
Muscat de Beaumes de Venise
With Parma ham: Alsace Riesling
Pasta
Red Minervois or Côtes de Rhône Villages
Pâté de foie gras
Sauternes or Monbazillac or Alsace Pinot Gris