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FOOD & WINE PAIRING
French Recipes and Wine Tips
French Dishes & Wine Pairing Tips

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Andouillette au Chablis French food pronunciation sound file

The andouillette sausage is sautéed, then simmered in Chablis wine. Made from pork small intestine and stomach, its texture is unctuous, its taste spicy.

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Wine Pairing 

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.

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Baeckeoffe French food pronunciation sound file

In Alsace there are as many ways to prepare baekenofe (also spelled baeckenoffa or baeckeffe) as choucroute garnie. The word baeckeoffe in the dialect of Alsace means "bakers oven", and in fact this tasty casserole of 3 kind of marinated meats (pork, beef and lamb) layered with potatoes, onions and moistened with white wine used to be cooked in the bakers oven.

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Wine Pairing 

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.

Boeuf Bourguignon French food pronunciation sound file

Beef Bourguignon
In this classic stew, cuts of beef are slowly cooked in Burgundy wine, to which cubed bacon, onions, and mushrooms are added. The meat turns tender as the sauce reduces and intensifies.

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Wine Pairing 

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.

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Chou rouge aux pommes et aux marrons French food pronunciation sound file

Alsace is known for its sauerkraut but another cabbage is worth discovering: red cabbage. It is a vegetable best suited for cooler weather. Because fall is also the season for chestnuts, this recipe fulfills all the gastronomic and nutritional conditions to get prepared for the winter.
This dish is the perfect accompaniment to any form of baked ham, roast pork, boiled beef, or sausage. The cabbage is cooked in beer or in wine.

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Wine Pairing 

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.

Choucroute garnie French food pronunciation sound file

Sauerkraut is the Alsatian dish par excellence, usually served in enormous portions, and the most famous version is cooked in Alsace wine.
Choucroute is white cabbage that has been shredded, salted and fermented in wooden barrels or large stone pots. Marinated cabbage is cooked slowly with a variety of smoked meats, such as bacon, smoked pork, pigs knuckles and 3 or 4 different kinds of sausages, together with boiled potatoes, It is a hearty dish, best consumed in fall and winter.

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Wine Pairing 

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!

Coq au Riesling French food pronunciation sound file

This fairly thick creamy stew is at the very heart of Alsatian cooking. The wine helps to tenderize and flavor the meat and provides the base for the sauce. This is a delicious lighter version of the Coq au vin (red wine) served more commonly in France.
It is served with egg noodles or spaetzle (dumplings) and must be accompanied with the local Riesling wine.

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Wine Pairing 

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.

Coq au Vin French food pronunciation sound file

It is one of the best-known French dishes: chicken braised in a sauce of red wine, herbs, garlic, pearl onions and button mushrooms.

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Wine Pairing 

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.

Coq au Vin Jaune French food pronunciation sound file

This Jura dish par excellence benefits from the unique flavor of the famous Vin Jaune (yellow wine), which goes particulary well with poultry. Other French regions prepare a similar dish with red or white wine. The recipe uses a rooster or a large hen. The wine of choice to accompany the dish is Vin Jaune.

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Wine Pairing 

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.

Côte de Veau Dijonnaise French food pronunciation sound file

Veal Chops with Mustard
The town of Dijon is synonymous with the classic aromatic French mustard flavored with wine and herbs. In this recipe, smooth or grainy mustard is used for the creamy sauce, in addition to white wine and cream.

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Wine Pairing 

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.

Corniottes French food pronunciation sound file

Savory cheese pastries from the Morvan region. The triangle of puff pastry dough is filled with a blend of fromage blanc, crème fraiche and grated Gruyere cheese. They are served as an appetizer or as a light meal with salad.

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Wine Pairing 

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.

Croûte aux Morilles French food pronunciation sound file

Morels (known as morilles in France) are delicate and flavorful mushrooms that grow at the feet of fir trees and are considered to be one of the finest. While in season (mid-May to mid-June) morels are enjoyed fresh. The remainder of the year, freeze-dried morels can be used, specially in this recipe when they are cooked in an unctuous cream sauce. They are served with thin slices of bread, previously toasted in an oven.

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Wine Pairing 

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!

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Escargots French food pronunciation sound file

Snails can be served in their shells, stuffed with a garlicky parsley-shallot butter, baked until bubbling and eaten with the help of tongs and a little fork. This delicacy can be served out of their shells, in ceramic escargot dishes, in portions of six or eight.

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Wine Pairing 

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.

Escargots en Cassolette French food pronunciation sound file

or Cassolette d'Escargots
The subtle taste of Burgundy snails reveals its best when cooked with butter, shallots and garlic. It goes very well also with white wine like in this dish where it is cooked in a wine sauce and cream. It is served in individual bowls called cassolettes.

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Wine Pairing 

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.

Escalope de Veau Comtoise French food pronunciation sound file

First glazed in a pan, then topped with cured ham and grated Comté cheese, the veal cutlet is coated with an unctuous and creamy mushroom sauce.

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Wine Pairing 

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!

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Feuilleté Comtois au Jambon French food pronunciation sound file

A Franche-Comté puff pastry Appetizer.
Ham and comté cheese are rolled in puff pastry in a rectangular shape, then baked in an oven.

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Wine Pairing 

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.

Flammekueche or Flambee Tart French food pronunciation sound file

This is a very typical - and delicious - Alsatian appetizer. This simple thin bread dough topped with onions, cream and bacon is also known as flammekueche (Alsatian name). The name comes from a time when the pie was baked in a fire oven and was surrounded by flames. The tart can be served either with cocktails or as a first course with a local wine.

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Wine Pairing 

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 French food pronunciation sound file

A traditional product of Alsace and a well-known delicacy with a buttery, smooth texture and a sweet taste. In 1780, Jean-Pierre Clause, chef to Marshal Contades (military governor of Strasbourg at the time), came up with the recipe of the gastronomic foie gras, made of the liver of force-fed geese.

Wine Pairing 

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 French food pronunciation sound file

Fondue-making consists of melting comté cheese into a pot of warm, garlic-infused white wine. The pot called "poêlon" is centered on the table where the guests will dip pieces of crusty bread on long-handled forks to coat them with the cheese mixture. It is typically a meal for a large group of guests, but it can also be shared over an intimate dinner for two.

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Wine Pairing 

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.

Fondue Bourguignonne French food pronunciation sound file

The dish consists of a fondue pot placed on the center of the table and filled with hot oil into which diners dip cubes of good quality beef to cook them. Several choices of dipping sauces are provided on the side.

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Wine Pairing 

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!

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Gougère French food pronunciation sound file

These savory golden puff pastry treats are traditionally served at wine tasting. They range in size from dainty to fist-size puffs, eaten cold or lukewarm.

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Wine Pairing 

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?

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Jambon Persillé French food pronunciation sound file

This genuine local specialty is rarely found outside the province. Chunks of ham cooked in a terrine with jellied broth and fresh chopped parsley. It is served cold in slices or wedges.

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Wine Pairing 

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!

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Lapin à la Moutarde French food pronunciation sound file

Rabbit in Mustard Sauce
Rabbit is popular in France, especially in traditional country dishes. Genuine Dijon mustard is the secret of this dish. The rabbit is rubbed and coated with the mustard few hours before cooking.

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Wine Pairing 

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.

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Matelote de poissons French food pronunciation sound file

"Matelote" is a name given to a fish stew. There are many recipes for matelote from all over France, each one varying in its use of local fish and wine.
In the Alsatian version, pieces of perch, trout, pike and eel swim in a rich sauce of cream and mushrooms, and local white wine. Serve with noodles.

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Wine Pairing 

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.

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Oeufs en Meurette French food pronunciation sound file

Poached eggs in red wine, a delicious must be on any restaurant menu. The wine sauce called meurette is the pride of the Burgundian cuisine; basically made from wine thickened with butter and flour with flavorings and spices added. The sauce blends well with poached eggs and fish.

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Wine Pairing 

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.

Onion Tart (Tarte a l'oignon) French food pronunciation sound file

Onions blended with eggs and cream are the ingredients of this tart, served warm at the beginning of the meal.

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Wine Pairing 

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.

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Petits Choux au Comté French food pronunciation sound file

or Comté cheese puffs.
Comté cheese is added to the basic cream puff recipe and the dough is shaped into individual balls. These light savory pastries are traditionally served hot or cold accompanied with wine.

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Wine Pairing 

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.

Poached Trout "au bleu" French food pronunciation sound file

Trout from the Vosges mountains torrents and lakes is delicious. To justify its name and keep its nice blue color, the freshly killed trout has to be quickly poached in a court bouillon flavored with vinegar, onions, carrots, herbs and a dash of Riesling.

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Wine Pairing 

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.

Poularde aux morilles French food pronunciation sound file

A variation of the "Coq au Vin Jaune", this classic local specialty is very popular in many Jura restaurants. It is prepared with a hen (16 to 20 weeks old, ready to lay eggs), Vin Jaune and morels (morilles). Used fresh in season (spring) or freeze-dried, morel is a delicate mushroom and gives a very distinctive flavor to the sauce.

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Wine Pairing 

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.

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Rabbit in Mustard Sauce French food pronunciation sound file

Lapin à la Moutarde
Rabbit is popular in France, especially in traditional country dishes. Genuine Dijon mustard is the secret of this dish. The rabbit is rubbed and coated with the mustard few hours before cooking.

Click here for recipe
Wine Pairing 

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.

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Salade Alsacienne (Alsatian Salad) French food pronunciation sound file

Cheese, tongue and vegetable salad, served in almost any winstubs with different version.

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Wine Pairing 

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.

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Tarte au Fromage (Comté Cheese Tart) French food pronunciation sound file

Comté cheese is probably the most prevalent French cheese used in cooking. In this recipe, it is the main ingredient, with eggs and cream. The tart is served warm at the beginning of the meal.

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Wine Pairing 

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.

Tarte a l'oignon (Onion Tart) French food pronunciation sound file

Onions blended with eggs and cream are the ingredients of this tart, served warm at the beginning of the meal.

Click here for recipe
Wine Pairing 

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.

Truite au Vin Jaune French food pronunciation sound file

Trout is an abundant fish in rivers and brooks of the region. In this classic Franche-Comté recipe, the delicate flesh of this freshwater fish is perfectly complemented by the unique flavor of the unctuous sauce made with the typical Jura wine called Vin Jaune.

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Wine Pairing 

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.

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Veal Chops with Mustard French food pronunciation sound file

Côte de Veau Dijonnaise
The town of Dijon is synonymous with the classic aromatic French mustard flavored with wine and herbs. In this recipe, smooth or grainy mustard is used for the creamy sauce, in addition to white wine and cream.

Click here for recipe
Wine Pairing 

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.

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