How Wine Pairing in Enhances The Authentic French Cuisine

The real French food is all about dancing flavors. All the food, whether it is creamy soup or meat rich in content, looks better when paired with a good wine. Wine and food matching is not only a tradition; it is how to make the food better. When there is a good match, it reveals the unseen tastes and establishes balance.

Tips to master wine pairing with French dishes

Why wine pairing matters

French food and wine go together. There is right wine, which enhances all flavors of the dish, and then there is wrong wine that mutes the performance. French foods frequently use such strong ingredients as butter, herbs, or delicate sea food. Wine punctures fat, or picks up minor accents. Awareness of such a balance renders each and every bite and a sip memorable.

Key principles of pairing

Wine and authentic french cuisine go together by easy principles. There is no need to be a specialist to get it straight. Consider the weight of the dish, its intensity of flavor and texture. That can be done as follows:

Weight balance: The light food, such as salad, is served with light wine. Bold wines are required with heavy foods such as roasted meat.
Balance flavors: Sweet wine can whip up spicy or salty cuisine. Creamy or fatty and acidic wines are used together.
Consider texture: A dry wine cuts through thick sauce and a soft wine goes along with tender meat.

Pairing wine with classic French dishes

The French menus have unique flavored dishes. Each demands a wine which contributes to its nature. Following are the combinations of some French food, as the authentic one.

The French onion soup: Caramelized onions and melted cheese require a clean but a little acidic wine that will get along with the richness.
Escargots with garlic butter: A strong garlic butter sauce goes well with a dry, herbal based wine.
Duck confit: An out stander, in terms of a fatty savoir dish is best served with a medium bodied wine that has very soft tannin.
Seafood vol au vent: Shellfish seems to prefer a mineral driven wine that is fresh and bright.

How to choose wine for meat dishes

French cuisine includes meat dishes that can range between light chicken recipes to beefy rich dishes. The style of preparation determines the wine: grilled, roasted or sauced. An excellent match will be one that would bring out the taste of the meat, but not overwhelm it. Remember these tips on common meat dishes:

Roasted chicken: A light fruity wine will highlight the slight tastes.
Beef bourguignon: The medium bodied wine with some earthy notes will go well with the hearty stew.
Pork pate: A dry and slightly sweet wine is good to beat the richness.
Grilled lamb: A racy tannic wine with full meat flavour.

Pairing wine with seafood

French cuisine includes a lot of seafood which is usually served with fine sauces. The wine is to complement the dish with fresh and briny tastes. Some easy reads are these:

Oysters: The briny and fresh flavor is matched by a high acidity, crisp and dry wine.
Mussels in white sauce: A light and citrus wine will go well with the creamy stock.
Grilled fish: Medium bodied light wine that is unoaked brings out the natural tastes of the fish.