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  • Vintrail
    • Jan 27, 2023
    • 9 min read

Wine Pairing with Delicious French Winter Dishes




As the temperatures drop and the winter months set in, many of us are faced with the challenge of dealing with the cold weather. From bundling up in layers to finding ways to stay warm indoors, the cold can be a test of our resilience and resourcefulness. The cold weather can also affect our mood, energy levels, and overall well-being. Comfort food can be a strategy to help cope with this as it can help to increase body heat, and boost our mood.

We've rounded up a wine pairing selection for a few delicious French comfort foods that are perfect for warming up on a cold winter day. With their quality ingredients, traditional techniques, and use of butter, cream, and wine, French cuisine brings you the rich, complex flavors we crave during the winter.



Pot-au-feu



Pot-au-feu is a traditional dish made of boiled beef, vegetables, and seasonings. It's considered as a French national dish and usually served with a sauce made of gherkins and mustard. The best wine to pair with Pot-au-feu would be a wine that complements the rich and savory flavors of the dish. Some good options include:

  1. Red wine: A full-bodied red wine such as a Burgundy or a Bordeaux would pair well with Pot-au-feu. These wines have a good tannin structure and acidity that can cut through the richness of the dish and complement the flavors of the beef.

  2. White wine: A full-bodied white wine such as a Chardonnay or a Viognier would also pair well with Pot-au-feu. These wines have a good acidity and a rich texture that can stand up to the flavors of the dish and complement the flavors of the vegetables.

  3. Sparkling wine: A dry sparkling wine such as a Crémant d'Alsace or a Champagne would also pair well with Pot-au-feu. The bubbles in the wine can help to refresh the palate and cut through the richness of the dish.


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Coq au Vin



Coq au vin is a great classic made with chicken cooked in red wine, lard (bacon), mushrooms and onions. The dish is usually served with mashed potatoes or crusty bread. Some options of the best wines to accompany include:

  1. Red wine: A full-bodied red wine such as a Pinot Noir would pair well with Coq au Vin. These wines have a good tannin structure and acidity that can cut through the richness of the dish and complement the flavors of the chicken and bacon.

  2. Red wine from Burgundy region: A red wine from Burgundy region such as a Gevrey-Chambertin or a Nuits-Saint-Georges would also pair well with Coq au Vin. These wines are typically medium-bodied and have a good acidity and tannins which make them perfect to pair with Coq au Vin.

  3. White wine: A full-bodied white wine such as a Chardonnay or a Viognier would also pair well with Coq au Vin. These wines have a good acidity and a rich texture that can stand up to the flavors of the dish and complement the flavors of the mushrooms and onions.

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Cassoulet



Cassoulet is made of white beans, meats such as pork sausage, duck confit, or mutton, and seasonings. It's considered a hearty, warming winter dish.

  1. Red wine: A full-bodied red wine such as a Syrah or a Grenache would pair well with Cassoulet. These wines have a good tannin structure and acidity that can cut through the richness of the dish and complement the flavors of the meats.

  2. Red wine from Languedoc region: A red wine from Languedoc-Roussillon region such as a Carignan or a Côtes du Roussillon would also pair well with Cassoulet. These wines are typically medium-bodied and have a good acidity and tannins which make them perfect to pair with Cassoulet.

  3. White wine: A medium-bodied white wine such as a Viognier or a Roussanne would also pair well with Cassoulet. These wines have a good acidity and a rich texture that can stand up to the flavors of the dish and complement the flavors of the beans.


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Raclette



Raclette is a traditional Swiss and French dish made of melted cheese that is scraped off the wheel and served over potatoes, gherkins, and pickled onions. The best wine to pair with raclette would be a wine that complements the rich and creamy texture of the cheese while also cutting through its fat. Some good options include:

  1. White wine: A dry white wine such as a Alsace Riesling, a Sauvignon Blanc or a Chardonnay would pair well with raclette. These wines have bright acidity and a good minerality that can cut through the richness of the cheese and balance the flavors.

  2. Red wine: A light to medium-bodied red wine such as a Gamay or a Pinot Noir would also pair well with raclette. These wines have a moderate tannin and acidity, which can cut through the richness of the cheese and balance the flavors.

  3. Sparkling wine: A dry sparkling wine such as a Crémant d'Alsace or a Champagne would also pair well with raclette. The bubbles can provide a refresher to the palette and cut through the cheese.


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Boeuf Bourguignon



Beef Bourguignon is a classic dish made of slow-cooked beef in a red wine sauce, typically with lard (bacon), mushrooms, onions, and carrots. Some great wine options to pair with this tasty and hearty dish:


  1. Red wine: A red wine from the Burgundy region, such as a Pinot Noir, would be a perfect pairing for Beef Bourguignon. The wine's acidity and tannin levels balance the richness of the dish, and the fruity notes complement the flavors of the sauce.

  2. Other red wine: Another great pairing for Beef Bourguignon is a full-bodied red wine such as a Syrah or a Zinfandel. These wines have a high tannin content and bold flavors that can stand up to the rich flavors of the dish.

  3. Sparkling wine: A dry sparkling wine such as a Crémant d'Alsace or a Champagne would also pair well with Beef Bourguignon. The fizz acts as a palate cleanser, amrking a nice contrast with the heaviness of the dish.


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Potée



Potée is a traditional dish that typically consists of a variety of meats such as pork, sausage, and bacon, along with vegetables such as cabbage, carrots, and potatoes, all cooked together in a stew-like manner. The dish is hearty and warming, and typically has rich, savory and comforting flavors. Some pairing options include:

  1. Red wine: A red wine such as a Pinot Noir or a Gamay would pair well with Potée. These wines have a good acidity and a light- to medium-bodied that can complement the flavors of the dish and cut through the richness of the meats.

  2. Burgundy wine: Wines from Burgundy region, particularly Pinot Noir, would also pair well with Potée. These wines have a good acidity and a light- to medium-bodied that can complement the flavors of the dish and cut through the richness of the meats.

  3. Loire Valley wines: Wines from Loire Valley region, particularly Chinon or Bourgueil, would also pair well with Potée. These wines have a good acidity and a light- to medium-bodied that can complement the flavors of the dish and cut through the saltiness of the meats.


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Fondue Savoyarde



Fondue Savoyarde, also known as cheese fondue, is a traditional dish from the Savoy region of France, made of melted cheese, white wine, and seasonings, typically served with bread for dipping. The best wine to pair with Fondue Savoyarde would be a wine that complements the rich and savory flavors of the dish. Some good options include:

  1. White wine: A dry white wine such as a dry Riesling or a dry white Burgundy would pair well with Fondue Savoyarde. These wines have a good acidity and minerality that can cut through the richness of the cheese and balance the flavors.

  2. White wine from Savoie region: A white wine from the Savoie region such as a Jacquère or a Roussette would also be a great pairing for Fondue Savoyarde. These wines are typically light-bodied and dry, with high acidity and minerality, which makes them perfect to pair with cheese.

  3. Sparkling wine: A dry sparkling wine such as a Crémant d'Alsace or a Champagne would also pair well with Fondue Savoyarde. The bubbles will freshen the palette and cut through the cheese's lushness.


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Choucroute



Choucroute, also known as sauerkraut, is made of fermented cabbage and various meats such as pork, bacon, and sausages. It's considered a hearty, warming winter dish.

  1. White wine: A dry white wine such as a Riesling or a Gewürztraminer would pair well with choucroute. These wines have a good acidity and a spicy, floral flavor that can complement the flavors of the choucroute and the meats.

  2. Alsace region: Wines from Alsace region, such as Riesling or Gewürztraminer, would also pair well with choucroute. These wines have a good acidity and a spicy, floral flavor that can complement the flavors of the choucroute and the meats.

  3. German wine: German wines, particularly Riesling from the Mosel or Rheingau regions, would also pair well with choucroute. These wines have a good acidity and a spicy, floral flavor that can complement the flavors of the choucroute and the meats.



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Soupe à l'oignon



Soupe à l'oignon, also known as French onion soup, is a hearty soup made with caramelized onions, beef broth, and topped with Gruyère cheese and croutons. The best wine to pair with Soupe à l'oignon would be a wine that the dish include:

  1. Red wine: A light-bodied red wine such as a Beaujolais would be a great pairing for Soupe à l'oignon. The wine's bright acidity and fruity notes complement the savory flavors of the dish, and the wine's light body won't overpower the dish.

  2. White wine: A dry white wine such as a dry Riesling or a dry white Burgundy would pair well with Soupe à l'oignon. These wines have a good acidity and minerality that can cut through the richness of the cheese and balance the flavors.

  3. Sparkling wine: A dry sparkling wine such as a Crémant d'Alsace or a Champagne would also pair well with Soupe à l'oignon. The effervecence in the wine will cleanse the taste and cut through the richness of the cheese.



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Ratatouille



Ratatouille: a classic Provencal dish made with eggplant, zucchini, bell peppers, tomatoes, and garlic, often served as a side dish or as an accompaniment to rice. See also the Tian for a less juicy version.

Its variety of vegetables, make it a versatile pairing for wine. Here are a few options for wine pairing with ratatouille:

  1. A dry rosé: The acidity and light body of a dry rosé can help to balance the rich flavors of ratatouille and complement the dish's herb and vegetable notes.

  2. A light-bodied red wine: A light-bodied red wine such as a Gamay or a Loire Valley Cabernet Franc can pair well with ratatouille, as the wine's fruitiness can complement the dish's acidity, and its light tannins can balance the dish's richness.

  3. A white wine: A white wine such as a Sauvignon Blanc or a Viognier can pair well with ratatouille, as the wine's acidity can complement the dish's acidity, and its fruitiness can balance the dish's richness.

  4. A Provencal wine, such as a Cote de Provence rosé or a Coteaux Varois en Provence red, as it will have a similar terroir and could have similar wine making techniques as the ingredients in the dish.


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Tarte Tatin



Tarte Tatin is made of caramelized apples on top of a buttery pastry crust. The dish is typically served warm and has a sweet and savory flavor. The best wine to pair with Tarte Tatin would be a wine that complements the sweet and savory flavors of the dish. Some good options include:

  1. Dessert wine: A sweet dessert wine such as a Sauternes or a Monbazillac would pair well with Tarte Tatin. These wines have a good balance of acidity and sweetness that can complement the flavors of the dish and cut through the richness of the caramelized apples.

  2. Sparkling wine: A sparkling wine such as a Champagne or a Cremant would also pair well with Tarte Tatin. These wines have a good acidity and effervescence that can complement the flavors of the dish and cleanse the palate.

  3. Ice wine: An ice wine such as a Vidal or Riesling would also pair well with Tarte Tatin. These wines have a good acidity and sweetness that can complement the flavors of the dish and cut through the richness of the caramelized apples.


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We hope you're feeling inspired and already a bit warmer. Cheers to your love of french cuisine and wine!





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