Wines for starters
Pair starters which have a sweetness to them with a glass of chilled sweet wine like Sauternes, Barsac or Monbazillac or a semi-sweet Côteaux du Layon. These luscious golden wines offer the perfect mix of richness and fresh acidity. Or you might choose a dry white wine like Riesling from Alsace or even an intense, buttery Chardonnay if you prefer to avoid overwhelming your palate with a sugary wine at the start of the meal.
Other classic entree options include garlic snails paired with a crisp Chablis from Burgundy. For salty oysters and smoked salmon choose a Champagne with a decent acidity balancing freshness to help to cut through the heavy, oily texture of the food, cleanse the palate and leave you ready for the rest of your feast.
Main course wines
The main course, plat principal, comes next. The centerpiece is usually a large bird, roast turkey, Guinea fowl or pheasant, often stuffed with a chestnut mix. Lobster, crab, duck or seasonal game like venison or boar are also popular. With such a smorgasbord of flavors on the table, most families keep their main course drinks simple and classic. This is the ideal moment to bring out a Grand Cru Bordeaux, a good Burgundy or a fine Chateauneuf du Pape.
Wines for cheese
No French feast would be complete without a cheese course which usually comes between the main course and dessert. A choice of cheeses might include the softies: creamy cow’s milk Vacherin, Brie de Meaux or Camembert. Then it’s on to the hard cheeses – Comté or Cantal. Complete your cheese board with a tangy goat’s milk Tomme de Chèvre and a piquant blue like Roquefort or Bleu d’Auvergne. Here the choice of wine all comes down to personal preference. Pick a Beaujolais cru or Languedoc red to go with
the hard cheeses, a decadent Champagne for the creamier cheeses, or try the classic sweet-salty combo of Sauternes and blue cheese.
Discover how to create a perfect French cheese board.
Wine with every course!