As Chablis wine is used in the recipe, you may serve the remainder of the bottle for your guests. Ask your wine merchant for a fuller, fruitier style of Chablis, preferably from a riper vintage, rather than a very sharp, mineral style.

This hearty stew featuring three types of meat naturally calls for a red Pinot Noir or a full-bodied white. With its generous volume and smoky aromas, Pinot Gris is an excellent match for a Baeckeoffe and meats in general.

People often wonder what type of wine to use in the preparation of Boeuf Bourguignon. The dish originating from Burgundy, the obvious choice is a generic red Bourgogne AOC, nothing too fancy as the prices can quickly escalate. Save your budget for the wine in the glass, in which case, a more complex red from the Côte de Nuits is the appropriate choice, whether it is one of the regional appellations or a specific village such as Vosne-Romané or Morey-Saint-Denis for special occasions! If regionality is not a priority for your wine selection, some prefer to serve heftier wines, such as a Cabernet Sauvignon, a Syrah, or a slightly riper "new world" Pinot Noir.

Because this dish is usually served as an accompaniment to hearty red meats, one should prepare a red Pinot Noir wine for this typical autumn meal. With a few years of bottle age, tertiary mushroom and earthy aromas will also appear in the wine, enhancing the chestnuts flavors in the cabbage.

While most people associate choucroute with beer, nothing beats a nice, mineral Riesling, especially when it makes an appearance in the recipe. Uncork a Grand Cru for a special occasion!

As the name of the recipe suggests, a dry Riesling makes for the ideal pairing to this dish. When possible, serve the same wine used to cook the coq, otherwise serve a Riesling with a slightly fuller body and good fruit to balance the cream in the sauce. A Pinot Gris will also work quite nicely.

As a general rule, one should try to serve a similar, if not the very same wine which is used in the recipe. Depending on the occasion and the company, one might choose a basic red Bourgogne, or an elegant and fruity Côtes de Beaune, but nothing overly powerful (like a Pommard for example). Some lesser known appellations such as Savigny-lès-Beaunes or Auxey-Duresses offer great value and make for a great pairing with a coq au vin.

As a general rule, one should serve a wine which is featured in a recipe to accompany the dish. This is particularly true with Vin Jaune, whose strong character clearly expresses itself in the Jura's local variant of the classic Coq au Vin. The presence of morel in the sauce further reinforces this choice, as Vin Jaune is a perfect match for the intensely flavored mushroom. Château-Chalon is the obvious choice, but an Arbois "Jaune" or even a simple Savagnin made in the traditional style will also work wonders with this staple of Jura gastronomy.

This dish is best served with a white Chardonnay wine from the Côte de Beaune, whether it is the regional sub-appellation, or a specific village such as a Pernand-Vergelesses or a Chassagne-Montrachet for special occasions.

A great appetizer to serve at parties, why not start the evening off with a sparkling Crémant de Bourgogne? Go for a crisp Blanc de Blancs which provides a fresher acidity to cut through the cheese, while the bubbles cleanse your palate. If you're not in a festive mood however, any dry white should do the trick.

As one of the more refined ingredients of the Jura gastronomy, morel mushrooms are traditionally paired with the region's flagship Vin Jaune from Château-Chalon. The characteristic earthiness of these wines works beautifully with the intensely flavored mushrooms, while the soft texture delicately accompanies the cream sauce on the finish.
Another interesting wine pairing for this particular dish however, is a slightly fuller bodied, oak aged Chardonnay. This match emphasizes the buttery, toasted elements of the dish, and offers a more intense gustatory experience!

With such powerful flavors of garlic and parsley butter, it would almost be wasteful to serve a refined, complex wine with escargot. Stick to a relatively modest non-oaked white wine, like a Mâcon or Petit Chablis.

As this preparation calls for a Chablis wine, it makes perfect sense to serve the same bottle at the table. Ask your favorite wine shop for a rounder, fruity style of Chablis rather than one with a sharp, mineral character.

This deliciously rich and creamy veal dish requires a wine with a little more body, as well as some oak aging which imparts toasty, buttery notes to a high-end Chardonnay for example. These will match the mushroom and smoky ham flavors in the sauce. Don't hesitate to try a light red however, such as a fruity Poulsard from Pupillin!

A very versatile dish, the ham and Comté pastry will work with a wide range of Jura whites, but will also pair quite nicely with a red Poulsard. Combining the refreshing, light body of a white wine with bright red berry aromas, Poulsard is great with ham and other cured meats, similar to a Beaujolais for example.

The traditional Alsatian Flammekueche goes well with a variety of local wines, from a sparkling Crémant, to a Pinot Blanc or Riesling. For red wine drinkers, one can also serve a lighter style Pinot Noir.

Foie gras goes well with sweet wines such as Sauternes from Bordeaux. A late harvest, or -vendanges tardives-, wine of Alsace provide a perfect match with it. Be sure to serve the wine well chilled so that the sweetness does not overpower it. As an alternative, a sparkling Crémant or a full bodied Champagne will also pair well with Foie gras, as bubbles cut the fat of the liver without fighting with it.

Fondue can be somewhat difficult to pair with wine, despite the fact that white wine is a main ingredient in the dish. The richness and warmth of the melted cheese requires the wine served with the meal to provide a refreshing counter point, usually in the form of a light white wine, though not overly crisp. The neighboring Swiss fondue is typically accompanied by the rather neutral Chasselas (also known as Fendant), and while the Jura is more known for its wines of character, a relatively light and unoaked Côtes-du-Jura Chardonnay should also do the trick.

With a variety of different sauces to dip the meat in, most including mayonnaise, there is really no ideal wine pairing for a fondue bourguignonne. A safe choice is to serve a relatively light red, such as a Rully or Mercurey from the Côte Chalonnaise, or even a Beaujolais. In any case, avoid strong, tannic wines which will clash with the sauces. Another original option would be to serve a Marsannay rose!

A relatively neutral pastry, the gougère will pair with a variety of wines, including Champagne. For still wine, the Côte Chalonnaise is a little known source for great value Chardonnay in Burgundy. When served with green salad, why not offer a Saint-Bris, the only Burgundy appellation featuring the Sauvignon Blanc grape variety?

Try jambon persillé with a light, refreshing white wine such as a Mâcon, or make things interesting by serving your guests a Bouzeron, the only village appellation strictly reserved for the Aligoté grape. For red wine drinkers, the king of cold meats is without a doubt Beaujolais!

This dish is best served with a white Chardonnay wine from the Côte de Beaune, whether it is the regional sub-appellation, or a specific village such as a Pernand-Vergelesses or a Chassagne-Montrachet for special occasions.

When selecting a Riesling to serve with the matelote, go for a fuller-bodied Grand Cru which will not be overwhelmed by the variety of fish and the relatively rich sauce.

You can serve the same wine which goes into the preparation of the meurette sauce. A red Bourgogne from the Côte d'Or will make for a pleasant appetizer, while leaving you room to move on to fuller bodied wines with the main dish.

An Alsatian Sylvaner or Pinot Blanc will offer a refreshing counterpoint to this relatively rich appetizer, although a lighter style Riesling can also work quite nicely. Stay away from the fuller Gewurztraminer or Pinot Gris.

These little pastries make for an ideal amuse bouche before a meal, and what better than a light, refreshing Crémant to start off the evening? The acidity will liven up your palate before the meal, while opening your appetite. A chilled glass of the local Macvin on the other hand will offer a more explosive start, with the sweetness of the wine balancing out the salty cheese. Be sure to serve the wine well chilled however.

A lively and mineral Riesling provides the perfect match for trout. When cooking with quality ingredients, go for a Grand Cru to make it a memorable meal. For a more casual lunch, a Sylvaner will also work nicely.

With Vin Jaune and morel mushrooms playing an essential role in this recipe, it is only natural to serve this dish accompanied with Jura's specialty "yellow wine". In fact, any Savagnin based wine will work well with a poularde aux morilles, and a Savagnin/Chardonnay blend will even offer added roundness to match the cream, while retaining the characteristic Jura aromas.

This dish is best served with a white Chardonnay wine from the Côte de Beaune, whether it is the regional sub-appellation, or a specific village such as a Pernand-Vergelesses or a Chassagne-Montrachet for special occasions.

The salad's vinaigrette dressing limits the wine selection to relatively neutral whites, such as a Sylvaner or Pinot Blanc. These wines can support the acidity in the dressing without amplifying it, thus providing balance.

Any dish involving the local Comté cheese is a natural match for the region's whites. This tart is no exception, and a lighter style Chardonnay from the Côtes du Jura or even l'Étoile will make for a refreshing companion to this classic appetizer. You might also want to try a Crémant for a little extra sparkle before the main dish.

An Alsatian Sylvaner or Pinot Blanc will offer a refreshing counterpoint to this relatively rich appetizer, although a lighter style Riesling can also work quite nicely. Stay away from the fuller Gewurztraminer or Pinot Gris.

As a general rule, one should serve a wine which is featured in a recipe to accompany the dish. This is particularly true with Vin Jaune, whose strong character clearly expresses itself in the Jura's local recipe of Trout fish.
Château-Chalon is the obvious choice, but an Arbois "Jaune" or even a simple Savagnin made in the traditional style will also work wonders with this staple of Jura gastronomy.

This dish is best served with a white Chardonnay wine from the Côte de Beaune, whether it is the regional sub-appellation, or a specific village such as a Pernand-Vergelesses or a Chassagne-Montrachet for special occasions.