Some tips for dish and wines

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It is legitimate and important during a meal, to seek some harmony between the taste of what we eat and taste of what we dring. It must be taken into account to keep all balances taste them.

The acidity of the wine is balanced with the fat of the dish.
The tannins with the creaminess.
Alcohol with crunchy and salivation, caused by the texture in the mouth of the ingredients.
Le bouquet avec les herbes aromatiques.
The bouquet with aromatic herbs.
Residual sugars with the sweetness of the dishes.

It is important to know the culinary bases. Your choice of wine will depend on the commodity (chicken, beef, game, offal, fish), veggies and of course the sauce (white, brown background).

Here are some markers.

The commodity may be:

  • Fried
  • Grilled
  • Spit roasted or baked
  • Sauté
  • Steam cooking
  • Poach
  • Braised
  • A stew

Vegetables can be cut:

  • Mirepoix (small cube)
  • Matignon (sliced ​​into thin slice)
  • Julienne (cut into filament)
  • Peasant (size for soup)
  • Brunoise (small dice Macedonian style)
  • Planter (stick square section)

The background that are the drivers for your sauce, these are the elements to consider for successful agreements.

  • white background
  • Veal background
  • Poultry background
  • Smoked fish
  • Brown background

Example :

A turbot cooked, julienne vegetables, smoked fish sauce and white wine reduction with white pepper. It will change according to its wine cooking, here's an example:

  • Fried = muscadet
  • Grilled = sancerre
  • Stoved = meursault
  • Steam cooking = sylvaner
  • Poach = côtes de Saint Macaire

The dishes with directional agreements.

Lobster bisque with paprika.

Crozes Hermitage blanc, Pessac Léognan, Auxey-Duresse.

Fried lobster and champagne emulsion.

Champagne blanc de blancs, Mercurey blanc, Corse blanc.

Pigeon with Ginger and bulgur with dried fruits.

Pinot gris sec, Condrieu, Poulsard du jura.

Wild boar with red berries, celery puree.

Pauillac, Pommard, Chinon.

Roast pheasant with red cabbage and orange.

Saint-Emilion, Santenay rouge, Crozes-Hermitage.

Creamy salmon and strips of seaweed.

Chablis 1er cru, Pouilly-Fuissé, Menetou-Salon.

Back of salmon caramelized soy sauce.

Chardonnay jura, Savenniéres, Bellet blanc.

Rose de saumon, aux graines et aux herbes.

Roussette du Bugey, Provence blanc, costière de Nîmes.

Pink salmon, seeds and herbs.

Meursault, Vouvray demi-sec, Madiran.

Duck foie gras half-cooked.

Riesling V.T, Cadillac, Gaillac doux, Pomerol.

Carpaccio of St Jacques in olive oil and vanilla.

Champagne blanc de blancs, Rully Blanc, Muscadet sur Lie.

Tartare of Saint Jacques and Ginger Salmon.

Savagnin ouillé Jura, Chignin Bergeron, Bergerac sec.

Cream of endive and fried diced St. Jacques.

Entre deux Mers, Montagny, Montravel.

Ballottine guinea fowl.

Riesling sec, Saint Romain blanc, Chiroubles.

Roast capon.

Pomerol, Bourgueil, Gigondas.

Roast goose fried fruit.

Gewurztraminer sec, Bandol blanc, côtes du Rhône village.

Mackerel with gingerbread and cream lens.

Viré-Cléssé, Saint-Joseph blanc, vin de corse de Figari.

Baked Sole Sauce passion.

Bergerac blanc, Jurançon sec, savagnin ouillé du Jura.

Tournedos Rossini and Jerusalem artichoke purée.

Pauillac, Madiran, côte rôtie.

Saffron spaghetti with clams.

Vouvray sec, Corbières blanc, Rully blanc.


Côtes de Toul blanc, Muscadet, Picpoul de Pinet.

St. Jacques with long pepper and crispy pancetta.

Pessac-Léognan blanc, Puligny Montrachet, Champagne blanc de noirs.

Beef with red cabbage and beetroot chutney.

Irancy, Chorey les Beaunes, Pécharmant.

Grilled duck breast with chestnut puree and celery.

Saint Nicolas de Bourgueil, Ladoix rouge, Côtes Rôtie.

Pomelo salad with shrimps.

Riesling sec, Chablis, l’Etoile.

Duck in orange.

Vouvray moelleux, Cabardés, Gaillac blanc.

Cod fillet pan-fried, mashed pumpkin.

Saint Aubin blanc, Champagne, vin se Savoie Chautagne blanc.

Saddle of rabbit stuffed with bacon and mushrooms.

Moulis en médoc, Fixin, Buzet rouge.

Veal Kidneys in Burgundian.

Gevrey-Chambertin, Côtes du Forez, Côtes du Ventoux.

Roast lamb and artichokes.

Chinon, Cahors, Irouléguy rouge.

Rabbit terrine with prunes.

Gewurztraminer, Fleurie, Marsannay rouge.

Pork shank with lentils.

Lussac-Saint-Emilion, Gigry rouge, Tursan rouge.

Nuts lamb with tarragon.

Marcillac, Côtes du Lubéron.

Basquaise tuna steaks.

Rosé de Languedoc, rosé de Tavel, pinot noir d’Alsace, pinot noir des Riceys

Plaice with melted leeks.

Entre deux Mers, Sylvaner d’Alsace, côtes de Provence blanc.

Terrine of sweetbreads with lentils.

Châteauneuf du Pape blanc, Corton Charlemagne, Champagne de Cuvée.

Veal stew.

Graves blanc, Sauvignon de Saint Bris, Saint Amour.

Noisettes of venison Chief Huntsman.

A O C Margaux, Cornas, Madiran.

Beef with string.

Pinot noir d’Alsace, Lirac rouge, Bourgueil.

Dory with sorrel.

Pouilly-Fuissé, Saint Joseph blanc, Altesse du Bugey.

Cop au vin.

Gevrey-Chambertin, Crozes-Hermitage rouge, Anjou rouge village Brissac.


Fudge and candied chestnut.

Porto Tawny, Maury Rancio.

Apple strudel and cinnamon notes

Pinot Gris V.T, Cidre brut.

Pineapple fritters.

Muscat de Cap Corse, Pacherenc du Vic Bilh.

Mille feuille with raspberries.

Anjou rosé, Champagne rosé.

Chocolate profiteroles.

Rivesaltes Rancio, Rasteau.

Diplomate Cherry.

Crémant rosé, Maury Vintage.

Apple pies fine.

Cidre Fermier, Saussignac.

Apple Crumble.

Vin de Paille du Jura, Jurançon.

Cake with pears and vanilla cream.

Haut Montravel, Muscat Saint Jean Minervois.

Spice Creme Brulee.

Gewurztraminer V.T, Layon.

Chaplain Pear.

Champagne brut, Monbazillac.

Semolina cake and stewed apricots.

Condrieu, Muscadet de Mireval.

Nougat ice.

Crémant blanc, muscat Beaume de Venise.

Tart with figs.

Porto Ruby, Banyuls.


Crémant rosé, Champagne rosé.

Chilled red fruit.

Maury Vintage, Cerdon.

Baked Alaska.

Montlouis moelleux, Muscat de Lunel.

Chocolate log.

Rasteau, Porto Colheita.

Iced chocolate log.

Crémant blanc, Gaillac doux


A cheese selected by you will be associated with a white wine because products like lactic wealth of white wines and acidities. The same cheese served alone will have great difficulty in finding harmony with a red wine due to tannins, aromas of red or black fruits, spices, and certain characteristics of grape varieties. By cons, if you offer a cheese plate, you find it difficult to serve a white wine for each cheese. At this point, a red wine will be missed. You need to find a soft red wine, aromatic wish, with tannins chastened, but with an acidity that defat the palace.

Brie de Meaux.

Cheverny blanc, Gaillac 1er Côtes, côtes de Toul rouge.

Camembert de Normandie.

Cidre brut, Anjou blanc, Pinot Noir D’Alsace.


Crozes Hermitage Blanc, Pinot Gris sec D’Alsace.

Chavignol goat cheese.

Sancerre blanc, Sylvaner D’Alsace, Fleurie.

Sainte Maure de Touraine.

Muscadet sèvre et Maine, Roussette de Savoie, Poulsard du Jura.

Chabichou du Poitou.

Jasniéres, Saint Pourçain blanc, Irancy.


Gaillac blanc sec, Corse Patrimonio blanc, vin de Savoie Chautagne rouge.


Coteaux du Languedoc la Clape, Montravel, Chénas.


Monbazillac, Rasteau Rancio, Macon rouge.


Châteauneuf du Pape blanc, meursault, Anjou rouge.

Saint Nectaire.

Cheverny blanc, Saint Vèran, Menetou Salon rouge.


Montagny, Graves blanc, Tavel.


Bandol blanc, Pessac-Léognan blanc, Cassis rouge.


Vin de Corse Sartène blanc, Chatillon en diois, Coteaux Varois rouge ?.

Fleur du maquis.

Vin Corse Figari Blanc, Pinot Gris sec D’Alsace, Fitou.


Vin de Savoie Chignin Bergeron, Arbois tradition blanc, Fleurie.


Marestel Savoie, L’Etoile Jura, Bourgueil.


Pernand Vergelesse blanc, Hermitage blanc, Monthelie rouge.


Vin Jaune, Châteauneuf du Pape blanc, Pinot noir D’Alsace.


Savagnin du Jura, Roussette du Bugey, Tavel.


Gewurztraminer sec, Crozes Hermitage Blanc, Trousseau du Jura.


Rully Blanc, Palette blanc, coteaux Champenois, Morgon.


Champagne extra brut, Cheverny blanc, Brouilly.

C. Menozzi
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