Pairing Wine With French Food

France is one of the largest producers of wine in the world, with many of their wine-producing regions dating back to Roman times. In fact, many of the wine-making practices used around the world today originated in France. When it comes to food and wine pairing, it probably doesn’t get more iconic than the French. French cuisine is all about finding the perfect balance of flavor and ingredients so it’s understandable that the French would also take similar care when determining what to drink with their meal. Having such a storied history of food and wine pairing can make the idea of selecting a wine for your French meal intimidating, but do not fret, we have plenty of recommendations to guide you.

Best Red Wine With French Food

Rich French cuisine can generally stand up to a bold, full-bodied red.

• • Bordeaux: bold, medium-to-full bodied dry, tannic red. Earthy with blackberry and dark cherry notes.

• • Pinot Noir: always a popular choice; light on body, high on aromatics.

• • Cabernet Sauvignon: full bodied and full of tannins.

• • Syrah: dark, full-bodied red with berry notes.

Best White Wine With French Food

Bright and acidic or bold and heavy whites both pair well with French food. It really comes down to the dish.

• • Chardonnay: dry and buttery with moderate tannins and acidity.

• • Sauvignon Blanc: highly acidic, fruity, dry white with herb tones.

• • Pinot Gris: complex, with a well-balanced finish. Notes of apricot.

• • Sauternes: sweet dessert wine with notes of tropical fruit and butterscotch.

• • Champagne: Bubbly, floral, and fruity with notes of citrus, peach, or cherry.

Pairing Wine With Various French Dishes

Pairing Wine With French Onion Soup

Pinot Noir, Barbera or a medium-bodied Bordeaux will balance this classic soup quite well. Learn about pairing wine with vichyssoise, another French soup that is often served cold.

Pairing Wine With Salad Niçoise

This salad is rich and full of flavor. Pair it with a sparkling Rosé or Albariño for a great pairing.

Pairing Wine With Ratatouille

This hearty vegetable stew is packed full of flavor and needs a wine that won’t compete for attention. A lighter red that’s low on tannins and moderate in acidity, like Pinot Noir or Beaujolais, is the perfect complement.

Pairing Wine With Quiche Lorraine

You can go red or white with this egg dish. Try a Beaujolais or Alsatian Riesling.

Pairing Wine With Cassoulet

A full-bodied red is recommended with Cassoulet. Try a Malbec, Syrah or Cotes du Rhone.

Pairing Wine With Boeuf Bourguignon

A Pinot Noir or Red Burgundy is the perfect pairing for this ultimate French staple.

Pairing Wine With Duck Confit

This rich, unctuous dish needs a wine that can hold its own. A Syrah should do the trick.

Pairing Wine With Bouillabaisse

Rosé is a perfect match for this comforting seafood stew.

Pairing Wine With Coq au Vin

A white may seem like the go-to with this classic chicken dish, but a fruit-forward Beaujolais or other berry-heavy red is a lovely pairing with this rich stew.

Pairing Wine With Escargot

Chardonnay or Champagne makes for an excellent pairing with Escargot.

Pairing Wine With Tarte Tatin

This sweet apple dessert is excellent with Sauternes, but you could also go with a sparkling white wine.

Pairing Wine With Crème Brûlée

Sauternes or Moscato are perfect complements to this sweet, creamy treat. A Tawny Port is also fantastic with Crème Brûlée and one of our favorite combinations!