How to Pair French Wines:
First Course
Matching wine with food is a science and an art in France. Here we provide some guidelines to get you started, pairing common French dishes with wines from across the country. Of course, meals in France can last hours and consist of many courses; stay tuned for pairings for the main, dessert and cheese courses.
The First Course
Artichokes
Tavel or Côtes de Ventoux Rosé
With Hollandaise sauce: Montagny or Mâcon White
Asparagus
Full-bodied Chablis, Alsace Muscat or good southern rosé
Caviar
Dry champagne
Egg Dishes
With mayonnaise: Loire Sauvignon (Pouilly Fumé)
Quiches: Dry White Bordeaux, Sauvignon or Alsace Pinot Gris
Soufflés and with fish: White Burgundy, Mâcon White
With cheese: Young Red Bordeaux or Côtes de Buzet

Melon
Muscat de Beaumes de Venise
With Parma ham: Alsace Riesling
Pasta
Red Minervois or Côtes de Rhône Villages
Pâté de foie gras
Sauternes or Monbazillac or Alsace Pinot Gris
See (and Sip) for Yourself
On B&R’s Provence Luberon Biking trip, stray outside the region’s hotspots to see our favourite hidden gems and soak up authentic Provence. It’s a classic experience—with a twist.
DETAILED ITINERARYPizza
Same as for pasta, or full-bodied Tavel Rosé
Salade Niçoise
White Côtes de Rhône or Côtes du Lubéron
Smoked Salmon
Pouilly Fumé or Sancerre
Snails
Beaujolais-Villages, Fleurie
Soups (bouillabaisse, Provençal fish soup)
Cassis or Bandol rosé or a dry white such as a Muscadet or Entre-Deux-Mers
French Onion Soup
Generic Bourgogne Red or Beaujolais
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