Meat, fish, cheese, dessert… A few simple guidelines are all it takes to pair a wine with a dish. Here are the basics you need to know, followed by our dish-by-dish suggestions, paired with wines from our catalog.
A delicate dish calls for a light wine; a rich dish—whether served with a sauce or slow-cooked—calls for a fuller-bodied or more structured wine. This is the most important principle: a wine that’s too powerful overpowers the dish, while a wine that’s too light gets lost.
Harmony pairs similar flavors: a white wine with citrus notes pairs well with a lemon-flavored fish dish. Contrast creates a balance: the liveliness of a white wine balances out a rich or creamy dish.
Chicken in cream sauce and chicken in red wine don't call for the same wine. It's often the sauce, the side dish, or the dominant spice that guides the choice.
Dishes and wines from the same region have evolved together: sauerkraut and Riesling from Alsace, Comté cheese and wine from the Jura, cassoulet and red wine from the Southwest. It’s a simple guide when you’re not sure what to choose.
Choose your dish: for each one, we’ll tell you the recommended wine style, why it pairs well, and some wines to try.
Rib eye, entrecôte, lamb, duck breast, stew, game
A full-bodied red with pronounced tannins
The tannins in red wine pair well with the proteins in meat. For grilled meat, choose a fruity, full-bodied red; for a stew or a dish with sauce, choose a richer, spicier red that can hold its own against the sauce.
Good to know: Game and stews pair well with more mature wines—this is the perfect time to open a wine that’s been aged.
Our Suggestions Our full-bodied, tannic winesRoast chicken, guinea fowl, veal, pork, poultry in cream sauce
A light, fruity red, or a full-bodied white
These tender meats call for wines that are low in tannins. A light red pairs well with roast chicken or pork; as soon as a cream-based or mushroom sauce is added, a full-bodied, round white wine takes over.
Good to know: For festive poultry (capon, turkey), a Pinot Noir or a white Burgundy are always safe choices.
Our Suggestions Our light and fruity winesGrilled, steamed, or in sauce; salmon, tuna
A crisp, mineral-driven white wine—or one with more body, depending on the sauce
Grilled or steamed fish pairs well with a crisp white wine, which serves the same purpose as a lemon wedge. Fish served with a beurre blanc or cream sauce calls for a fuller-bodied white wine. Fatty fish such as salmon or tuna also pair well with a very light red wine that is low in tannins.
Good to know: The tannins in a full-bodied red wine give fish a metallic taste, so it's best to avoid them.
Our Suggestions Our lively, mineral-driven winesOysters, mussels, shellfish, langoustines, lobster
A dry, briny white wine, or sparkling wine
Oysters and shellfish call for dry, crisp, and briny white wines. Shellfish, which are richer in flavor, pair well with a fuller-bodied white wine or a "blanc de blancs" champagne.
Goat cheese, Comté, Camembert, Roquefort, processed cheeses
Most often white, depending on the type of cheese
Contrary to popular belief, white wine pairs well with most cheeses. Goat cheese pairs well with Sauvignon; hard, cooked cheeses like Comté pair well with wines from the Jura region; soft cheeses pair well with a light red or a full-bodied white; and blue cheeses like Roquefort pair well with a sweet wine.
Good to know: For raclette or fondue, a crisp white wine from Savoie balances out the melted cheese.
Our Suggestions Our white winesFruit tart, chocolate desserts, crème brûlée
A wine at least as sweet as dessert
A wine that is less sweet than the dessert tastes tart and bitter. Fruit-based desserts pair well with a sweet white wine or sparkling wine; chocolate pairs well with a naturally sweet wine, whose notes of dried fruit and cocoa complement the dessert.
Platters, gougères, tapas, olives, toast
Sparkling wine, a crisp white, or a dry rosé
For an aperitif, we prefer light, refreshing wines that pair well with a variety of appetizers without overwhelming the palate before the meal.
Curry, Thai dishes, sweet-and-salty dishes, Indian cuisine, sushi
An aromatic white, a rosé, or an orange wine
Chili peppers bring out the alcohol and tannins, so it’s best to avoid full-bodied reds. Aromatic whites—sometimes with a hint of sweetness—tame the heat; orange wines, with their light structure, hold their own against the spices.
Pizza, pasta with tomato sauce, lasagna, grilled meats, vegetables with olive oil
A fresh, fruity red, or a white from the South
The acidity of tomatoes calls for a fruity red wine with freshness and supple tannins. For dishes made with olive oil and herbs, rosés and white wines from the south of France or Italy are a perfect match.
Roasted vegetables, mushrooms, risotto, and dishes with legumes
A wine chosen based on its dominant flavor
Without meat or fish to guide you, it’s the main ingredient that determines the pairing. Mushrooms and earthy notes pair well with a Pinot Noir; green vegetables, with a Sauvignon Blanc; and roasted, spicy vegetables, with a light red from the South or an orange wine.
A summary of the most common agreements—keep this handy.
| Main Course | Wine Style | Agreements |
|---|---|---|
| Grilled red meat | Textured Red | Syrah, Cahors |
| Meat in sauce, game | Full-bodied red or a red for aging | Cellar-worthy Reds |
| Poultry, white meat | A light red or a full-bodied white | Pinot Noir, White Burgundy |
| Grilled Fish | Bright white and mineral | Muscadet, Chablis |
| Fish in Sauce | Loose-fitting white | White Burgundies |
| Oysters, shellfish | Dry, salty white | Muscadet, Chablis |
| Goat cheese | Dry white | Sauvignon Blanc |
| Comté, hard cheeses | Jura White | Côtes du Jura |
| Roquefort, blue-veined cheeses | Sweet | Sauternes |
| Fruit Dessert | Cake or Bubbles | Coteaux du Layon |
| Chocolate | Naturally Sweet Wine | Muscat de Rivesaltes |
| Appetizer | Sparkling, bright white, dry rosé | Crémants, Champagne |
| Spicy Cuisine | Aromatic white, orange wine | Alsace whites, orange wines |
| Pizza, pasta with tomato sauce | Fruity and fresh red wine | Italy, Grenache |
A dry, crisp white wine, such as a Savoie wine or a white from the Jura. Its freshness balances the melted cheese and cold cuts. If you prefer red, choose a light, low-tannin wine, such as a Gamay or a Mondeuse.
Most often, white wine. Its acidity complements the richness and saltiness of the cheeses, whereas the tannins in a red wine can become bitter. A light red wine is still a good choice with soft, white-mold-ripened cheeses, such as Camembert.
A full-bodied white wine, such as a white Burgundy, pairs well with cooked salmon or salmon in sauce. For smoked salmon, try a crisp white wine or champagne. A very light red wine with low tannins, such as a Pinot Noir, can also pair well with grilled salmon.
A naturally sweet wine, such as a Muscat de Rivesaltes, a Maury, or a Banyuls. Their notes of dried fruit and cocoa complement the chocolate. A dry wine—whether red or white—would taste bitter in comparison.
For a capon or turkey, pair it with an elegant, low-tannin red—such as a Burgundy Pinot Noir—or a full-bodied white. If the poultry is served with a stuffing made with chestnuts or mushrooms, a red wine with notes of forest floor works particularly well.
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