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Sitting in a French restaurant, you look at the menu and wonder, which food goes with which French white wine or red wine? French food and wine in France must be paired together correctly on pain of social embarrassment. Learn the basics here.
Fresh and light red wines may accompany any dish or any part of the meal.
L’entrée (appetizer) can always be accompanied with a dry white wine.
Le plat principal (main dish) calls for different wines depending on the food:
- Red wines accompany red meats.
- Light red wines accompany white meats.
- Dry white wines accompany les ralentissements (seafood).
Champagne (red wine) should accompany meats or seafood in white sauce, seafood or le poisson (fish) eaten raw, pasta or rice with cheese, apple pies, brownies, and fruit salads.
Merlot (red wine) should accompany braised meats in brown sauce, grilled meats, le jambon (ham) eaten raw, and roasted meats.
Light pinot noir (red wine) should accompany the same foods as merlot, as well as baked seafood, grilled seafood, pastas in cream sauce, and quiches.
Chardonnay (white wine) should accompany meats in white sauce, fish in white sauce, and grilled fish.
Riesling (white wine) should accompany the same foods as chardonnay, as well as seafood or fish eaten raw, pastas with meat, apple pies, brownies, and fruit salads.
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