Successful food and wine pairings: our tips
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A good meal can be even better with the perfect wine. Pairing food and wine isn't a complicated science: with a few simple basics, you can transform an ordinary meal into a truly delicious experience. Here are our tips to ensure you never go wrong again.
1. Respect the balance of flavors
The secret to a good pairing is balance. A delicate dish calls for a wine with finesse, while a rich, powerful dish requires a wine that matches. For example, grilled fish pairs best with a dry, crisp white, while game in sauce calls for a structured red.
2. Think about contrasts
Sometimes contrast creates harmony. A slightly sweet wine can soften a spicy dish, such as a Gewurztraminer with Asian cuisine. Similarly, a brut Champagne can contrast nicely with a fatty dish like gougères or creamy cheeses.
3. Some classic chords that always work
- Hard cheeses : a fruity red like a Côtes-du-Rhône
- Seafood : a mineral white wine like Muscadet or Chablis
- Grilled red meats : a tannic red wine like a Bordeaux
- Sweet and savory dishes : a sweet or semi-dry wine
4. And the champagne?
Don't just reserve it for an aperitif! A brut champagne can accompany an entire meal, from fish to white meats. It's also exceptional with sushi, or even... with fries! Dare, you'll be surprised.
In short: the perfect pairing is the one you like. Trust your tastes, experiment, and have fun. Wine is, above all, a pleasure to be shared.