How to Pair French Wines:
First Course

Olivier Maillard

France

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

French Wine Pairing — Nothing complements fine wine like great company.

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

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Pizza

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

Beverages Eat + Drink

Olivier Maillard

Born and bred among the vines of Burgundy, veteran B&R Guide and oenophile Olivier Maillard distills his passions—for France, for wine, for Morocco, for life—into columns for The Slow Road.