France produces some of the world's greatest wines. Understanding how to match them with food elevates any meal.

Burgundy

Pinot Noir (red) and Chardonnay (white) – elegant, nuanced wines.

Red Burgundy: Duck, beef bourguignon, mushroom dishes, roast chicken

White Burgundy: Roast chicken, fish in cream sauce, lobster, scallops

Bordeaux

Bold, structured reds based on Cabernet Sauvignon and Merlot.

Pairs with: Lamb, aged beef, rich stews, hard aged cheeses

Champagne

Not just for celebrations – one of the most versatile food wines.

Pairs with: Oysters (exceptional), fried foods, creamy cheeses, potato dishes

Loire Valley

Muscadet: Oysters and shellfish

Sancerre: Goat cheese, light fish dishes

Quick Pairing Rules

• Match weight: Light dishes with light wines, heavy dishes with full-bodied wines
• Fat loves acid: Rich dishes benefit from wines with good acidity
• Regional pairings work: Dishes and wines from the same region evolved together
• When in doubt: Champagne works with almost everything