How to serve French food and wine. Choice of wines to be served with a meal must be done very carefully.
A mild dish requires only half-dry or sweet wine.
But with a spicy dish, it's better to serve a hearty wine with more powerful aromas.
It should also be noted for each category of wine, a special temperature, highlighting the bouquet of each.
White wines and roses are served very fresh. 6 to 12 degrees, if they are dry.
Champagne is iced.
Red wines are served at a temperature of the room.
Wines of Burgundy are fresh: 15 to 16.
Wines of Bordeaux are a higher temperature 18 degree to be fully tasted.
Ordinary Wine may be poured in a jug. Some wines should be decanted. The wines are served in the marked bottle of origin: if the deposit is sufficient abundance, the bottle will place lying in a special basket. we don't wipe the very old bottles.Avoid drinking wine with dishes seasoned with vinaigrette and salad, in general. Some desserts (chocolate) and some fruits (especially oranges) don't drink any wine.
Appetizers : white or rose wine, dry or medium dry necessary light. Chablis, Sylvaner, Muscadet, Montlouis, Sancerre, Pouilly, Arbois, riceys rose, symbol of Provence.
Fish: dry white wine or medium dry. The Bordeaux whites even markedly sweet wine: Barsac, Graves, Chateau-Suduirant, Chateau-Yquem, Chateau-Filhot. White Burgundies are perfect: Meursault, Montrachet. Wines from Alsace: Riesling, Traminer.
It is better to use a red or rose with fish prepared in red wine (eggs in red wine sauce).
Entrees: French food and wine, it's difficult to specify with cru to serve with them. If it is made with dough and offal in pies like vol-au-vent, sweetbreads, dumplings, etc.., the wine will be white or rose, dry or semi-dry. an entry based on poultry, it can be accompanied by a light red wine.
Red Bordeaux: Chateau-Lafite, Chateau Margaux, Saint-Emilion Saint-Estephe, St. Julien Rotis and game: The red wine served with the roast has to be a quality wine. It must be hearty for more red meat than white meat.
Bordeaux red wines: Gevrey-Chambertin, Clos Vougeot, La Tache, Romanee Vosne, Nuits-Saint-Georges, Corton, Beaune, Pommard.
Foie gras: It is advisable, in general, a red Burgundy. Many enthusiasts have advocated some wines slightly sweet wines like Sauternes, Montbazillac, Montrachet.
Cheeses: in general, it is red wine. But we must choose from the cheese itself. The Gruyere, the Brie require a less hearty wine than Roquefort, for example. The goat cheese tolerates dry white wine (Sancerre, for example).
Sweets and desserts: It is customary now to serve champagne at dessert sugars. In this case, we must choose a half-dry, however, thinking that the champagne will be really appreciated that served alone or throughout the meal (in this case dry or brut) or independently of meals. Dessert wines: Bordeaux white: Sauternes, Barsac, Loupiac, We must also mention some cru: Montbazillac, Saumur, Vouvray, Vin de Paille du Jura.
Fortified Wines: Sherry, Malaga, Banyuls, Muscat.
For simple meals: Combine easily French food and wine.
White wine: Macon, Chablis, Zwicken. Rose Wine: Rose d'Anjou, Tavel Bourgueuil.
Red wine: Bourgueuil, Fleurie, Julienas
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