Vino Pairings

French Wine Pairings

From Bordeaux and Burgundy to Provence and the Loire, French wines are deeply tied to the foods of their regions. Here are timeless, crowd-pleasing pairings to help you enjoy them with confidence.

Bordeaux (Left Bank: Cab-led; Right Bank: Merlot-led)

Best with: Steak frites, roast beef, hard cheeses

Firm tannins, structure, and dark fruit pair beautifully with well-seasoned red meat and aged cheeses.

Burgundy Pinot Noir (Red Burgundy)

Best with: Salmon, roast chicken, duck, mushroom dishes

Silky texture, bright acidity, and earthy red-fruit character make Burgundy Pinot Noir one of France’s most elegant and versatile food wines.

Burgundy Chardonnay (White Burgundy)

Best with: Herb-roasted chicken, creamy sauces, scallops

Elegant acidity and subtle oak complement roast poultry, buttery seafood, and rich cream-based dishes.

Champagne (Brut)

Best with: Brie, oysters, fried appetizers

Crisp bubbles cut through fat and salt, while citrus and mineral notes brighten delicate seafood and creamy cheeses.

Beaujolais (Gamay)

Best with: Charcuterie, roast turkey, mushroom dishes

Juicy red fruit and low tannin flatter savory cured meats, earthy vegetables, and lighter roasts.

Sancerre / Pouilly-Fumé (Sauvignon Blanc, Loire)

Best with: Goat cheese salad, asparagus, lemony fish

Zesty acidity and flinty minerality sing with chèvre, fresh herbs, and green vegetables.

Rosé de Provence

Best with: Niçoise salad, grilled shrimp, picnic fare

Dry, refreshing berry-citrus character makes this one of France’s most versatile warm-weather food wines.

Côtes du Rhône (GSM blends)

Best with: Herbed lamb, ratatouille, hearty stews

Grenache, Syrah, and Mourvèdre bring spice, savory depth, and enough body for robust rustic dishes.

Alsace Riesling (dry)

Best with: Pork dishes, onion tart, lightly spicy cuisine

Racy acidity and stone-fruit notes refresh rich pork and balance gentle spice beautifully.