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Geographical or Regional Approach to Food & Beverage Pairing
France
A unique combination of geographic and climatic factors plus knowledge and skills of wine-makers and distillers preserved through hundreds of years (starting from 6th century BC!) makes France the world leader in producing unmistakable quality beverages.
In the chart below you will find French traditional food and beverage pairings.
| Food |
Beverage |
| bacon |
Chardonnay, Pinot Noir |
| basil |
Rose and red wines, esp. Bandol, Cassis |
| beef |
Beaujolais, Coteaux du Lyonnais |
| beef bourguignon |
Chardonnay, Pinot Noir |
| bouillabaisse |
Rose and red wines, esp. Bandol, Cassis |
| Camembert cheese |
Calvados, Cider |
| cepes |
Cabernet, cognac, Merlot, Sauternes, white graves |
| Chevre (goat’s cheese) |
fresh, crisp white wines (e.g. Cabernet Franc, Pouilly-Fume) |
| Chicken (Bresse) |
Vin Jaune, sweet Vin de Paille |
| Cod |
Jurancon, Madiran |
| comte cheese |
Vin Jaune, sweet Vin de Paille |
| cream |
Calvados, Cider |
| crayfish |
Burgundy, kir(white wine with crème de cassis), Beaujolais, Coteaux du Lyonnais |
| crepes |
Muscadet |
| Currents (black) |
Burgundy, kir(white wine with crème de cassis) |
| duck |
Armagnac, sweet Jurancon, red Cahors, sweet white Monbazillac |
| fish |
Muscadet |
| Foie gras |
Armagnac, sweet Jurancon, red Cahors, sweet white Monbazillac |
| game |
off-dry white wines(Gewurztraminer, Riesling, Pinot Blanc), beer, Champagne, fresh, crisp white wines (e.g. Cabernet Franc, Pouilly-Fume) |
| gingerbread |
Burgundy, kir(white wine with crème de cassis) |
| goose |
Armagnac, sweet Jurancon |
| herring |
Beer, Champagne |
| lamb |
Rose and red wines, esp. Bandol, Cassis, Cabernet, cognac, Merlot, Sauternes, white graves |
| Morbier cheese |
Vin Jaune, sweet Vin de Paille |
| mushrooms |
fresh, crisp white wines (e.g. Cabernet Franc, Pouilly-Fume), red Cahors, sweet white Monbazillac |
| offal |
Beaujolais, Coteaux du Lyonnais |
| Olive oil |
Rose and red wines, esp. Bandol, Cassis |
| onions |
Jurancon, Madiran |
| Onion soup |
Beaujolais, Coteaux du Lyonnais |
| oysters |
Muscadet, Cabernet, cognac, Merlot, Sauternes, white graves |
| Pate de foie gras |
Cabernet, cognac, Merlot, Sauternes, white graves |
| peppers |
Jurancon, Madiran, Armagnac, sweet Jurancon |
| pork |
fresh, crisp white wines (e.g. Cabernet Franc, Pouilly-Fume), Beaujolais, Coteaux du Lyonnais, off-dry white wines(Gewurztraminer, Riesling, Pinot Blanc) |
| prunes |
Armagnac, sweet Jurancon |
| quiche |
off-dry white wines(Gewurztraminer, Riesling, Pinot Blanc) |
| Sauerkraut |
off-dry white wines(Gewurztraminer, Riesling, Pinot Blanc) |
| sausage |
off-dry white wines(Gewurztraminer, Riesling, Pinot Blanc), beer, Champagne, Cabernet, cognac, Merlot, Sauternes, white graves |
| seafood |
Muscadet, Rose and red wines, esp. Bandol, Cassis |
| shellfish |
Muscadet |
| tomatoes |
Rose and red wines, esp. Bandol, Cassis, Jurancon, Madiran |
| trout |
fresh, crisp white wines (e.g. Cabernet Franc, Pouilly-Fume) |
| truffles |
Cabernet, cognac, Merlot, Sauternes, white graves, Armagnac, sweet Jurancon, red Cahors, sweet white Monbazillac |
| Urban melting pot of food |
Urban melting pot of wine and other beverages |
Many of the same basic ingredients (such as chicken or fish) are eaten all over the world. What makes them taste French or Italian, or Asian? Each region adds its own flavor profile, so that pairing can be a matter of finding the proper seasoning or sauce to match a beverage from nearby. We are planning to provide you with some recipes from our visited countries on our Sommelier’s Hall page that you can experiment with.
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