What do you first think about when you think about French culture? Is it the music? The art scene? The smoking? I would wager that one of the first things that pops into your mind is the wine. French wine is one of a kind and while there is other great wines around the world, French wine is especially delicious. I started this blog in the hopes that someone out there would find a recipe or food that was interesting and something new to experiment with, but what French food would be good without the delicious French wine to go with it. So here is my introduction for you in the world of French wines as they relate to French foods.
- 2012 Chateau de Bonhoste: This citrus Sauvignon Blanc works very well with the more bitter vegetables that are usually hard to pair with a wine, like asparagus and artichokes. The citrus really balances out the acidic flavor and enhances it.
- NV Domaine Vigneau-Chevreau Brut: This is an almost apple flavored white, but it still manages to not be overly sweet. It also works well with asparagus and salads, perfect for a hot summer evening.
- 2010 E. Guigal: This viognier is very floral with almost a peach scent to it. It works well with summer salads as well las summer scents on your deck. It does run on the sweeter side of things, so proceed with caution.
- 2010 Domaine Luneau-Papin Pierre de la Grange: This white works wonderfully with most seafood, but has a special flavoring with shrimp. The wine runs on the acidic side, making it nice company for seafood.
- 2008 Vacheron Sauvignon Blanc: In general, Sauvignon Blanc is the safest French white wine you can go with. It is reliably good and works well with
- many different meals. The Vacheron will remind you of grapefruit and summer time, making it a lovely afternoon selection or even a good pairing for a fruit dessert.
- 2009 Chateau Hyot Bordeaux: Bordeaux is one of the easiest red out there. The Chateau Hyot is full of a rich flavor with almost a subtle butter hint at the end. It is delicious with all red meats, steaks especially.
- 2009 Louis Jadot Beaujolais-Villages: Beaujolais wines are usually pretty forgiving and go with many different types of food. This wine in particular works very nicely with chicken dishes.
- 2001 PUR Quartz et Sable Beaujolais Villages: Another fine Beaujolais choice, the PUR Quartz is an unsulfured choice, allowing patrons with a sulfur sensitivity to still be able to partake in the deliciousness. It works well with seafood, specifically tuna, which is a good alternative if you are not a big fan of white wines.
- 2011 Fabrice Gasnier Chinon Les Graves: Chinon is known to be some of the lightest reds out there, bringing an almost rosé quality to it. This chinon works well with vegetable dishes, such as ratatouille, enhancing the flavors of the herbs and the vegetables.
- 2007 Joseph Roty Bourgogne Rouge: This Burgundy wine is wonderful with stews and other comfort foods in winter. It comes with a full and smoky quality, helping warm you from in the inside out as well as adding in a lovely addition to your meal.
- 2006 Bouchard Bourgogne Rouge: Another lovely Burgundy, the Bouchard is earthier, making a nice choice for beef meals that are heavy in vegetables like potatoes and carrots. It really brings out the flavors of the food nicely and can even be thrown into the pot when you are cooking your beef.