French Wines

Pairing wines with French food can be easy if your remember a few simple tips.

  1. When in doubt, look to the region. France is split up into different regions and each region produces two things: something to eat and something to drink. For example, the Burgundy region of France is well known for their meats and for their Pinor Noir wine. Therefore, it's a safe bet if you are eating meat, a Pinot Noir will do the trick. Want fish? Try a white wine from the coast!
  2. Know what grapes varietlals (fancy way to say grape) and flavors you generally like and dislike. Certain grapes give certain flavors. Do you want an earthy wine or a more fruity wine. Are you looking for something quite smooth or are you wanting some battering tanins on your tongue.
  3. Sun = Fruity. If you want something easier to drink, think of place where there is a lot of sun and choose a wine from there. Heat causes the grapes to create more sugar which leaves you with an easier to drink wine. 
  4. Appellation D'Origine Protegée/Controlée also known as AOP/AOC are your best bests. These are French growing wine standards. Look for this on the bottle. 
  5. 2009 and 2010 are good years for wine. 2006 was a good year for champagne. 
  6. When in doubt, drink champagne. Or sparkling white French wine such as Vouvray. Bubbles go with everything.

Let's break it down a little bit more! 

 

Loire Valley (Northeast/central)

Reds: Chinon, Touraine, Cabernet Franc

Earthy. Either you like that or you don't. We would call this a region for those with a more developed palate. There are many who consider this the best wine in France. We say experienced users only. Popular names you will see coming from this region are 

Whites: Sancerre, Pouilly Fume, SAUVIGNON BLANC, Muscadet, Chenin Blanc 

When you have the choice, sancerre is always the right answer. It can be a little bit more expensive, but is always good. Big mineral flavors but not overpowering which give the wine a smooth body. 

For an oaked option of the same concept of the Sancerre, try the Pouilly Fume. You can't really go wrong.

Moving down in intensity, Sauvignon Blanc. Here's the equation, Sauvignon Blanc + Herbs = Always Yes.

For something more light, try a Muscadet or Chenin Blanc. These crisp, dry wines are really a blanc canvas with a nice kick of freshness.

Sparkling: Vouvray

This sparkling white wine is a great, and way less expensive, alternative to champagne. One warning, it's a bit more bitter than champagne, but if you can handle that, you are good to go!

 

Bordeaux (Southwest)

reds: Cabernet Sauvignon, Merlot, Cabernet Franc

One of the most well-know wine regions in France and throughout the world

Cabenet Sauvginon = Tannins = Tongue drying = not great to drink alone = need to drink with something with fat = juicy ribeye

Whites: Sauvignon Blanc, Muscadelle

Entre Deux Mers, there are two rivers that run through the Bordeaux region, the 

 

Bourgogne (Northwest/Central)

REDS: Pinot Noir

WHITES: Chardonnay

 

Champagne (Northwest)

Sparkling: Chardonnay, Pinot Noir, Pinot Meunier

 

Cotes de Rhone (south/SouthEast)

REDS: Syrah, Grenachs, Gamay

Smooth is the word that comes to mind in this region. Almost like water. This is not at all to say that the wines are water but mearly a commentary on their texture. Smooth and full of big fruit forward flavors. 

boujalais

 

Provence (Southeast)

Rose

You don't only drink this in the summer. Rosé is acidic and pairs well with citrus flavours and vinegar tones.

 

Languedoc Roussillon / Corse (Southern) / Vins de Pays D'oc

REDS: 

This region is more and more using new world wine techniques. What does this mean? The wine will taste more like California wine which is, well always deciduous. Lots of sun + new world = yummy.