It is sometimes difficult to choose the right wine in a restaurant. Unlike at home, the choice of menu and wine is not necessarily made in advance. It is therefore an additional source of reflection when we bring you the menus, especially those for wines. Les Clppes offers you some tips to make your choices easier and more precise!
There are generally basic rules regarding the order in which wines appear in a restaurant meal. Thus, the lightest wines are served before the strongest and the driest wines before the sweetest. White wine is served before red and sparkling wines are served first. However, you can overturn these rules, as dishes may require a special food and wine pairing.
To accompany your starters, generally opt for dry and lively whites such as Pinot Gris or Sauvignon Blanc, which will go perfectly with salads and other seafood appetizers. If you have cold meats as a starter, don't hesitate to switch directly to red, with light wines like Burgundy or Beaujolais. If you eat red meat, such as carpaccio, opt for a fleshy red wine made from Merlot, like most appellations in Bordeaux Rive Droite. There are also spicy and fruity red wines that can also be combined with seafood, such as Beaujolais.
For your main dishes, often rich in fat and accompanied by sauce, you can continue with a full-bodied red, like a Saint-Emillion. However, if you have opted for fish or if your dish is more refined, dare a more robust white wine, such as Chardonnay instead of red. A Chablis will be perfect with fish!
Asian cuisine, which is generally slightly spicy or sweet and sour, can also be served with semi-dry wines such as Gewurtztraminer or a fresh and fruity rosé from Provence, for example. As for foie gras, you can easily taste it with a sweet white wine, such as Sauternes.
Champagne is generally used to open festivities, but it is also known for its versatility, making it the sommelier's best friend. The purity and sparkling taste of Champagne can accompany you from starter to dessert!
There is nothing more pleasant than a sweet wine to accompany the end of your meal, but here again there are exceptions. If you choose a fruit-based dessert, don't hesitate to take a soft or sweet white. A Tatin tart will go perfectly with a Coteaux du Layon. For desserts made with red fruits, sparkling rosé, such as Champagne Rosé, can be an excellent choice. For chocolate desserts, go for natural sweet wines, such as Rivesaltes or Port or a sweet white such as Sauternes.