Festive food & wine pairings

By Léa Perret, Best Young Caviste of France 2022

The countdown is on, and the festive season is fast approaching...! Reunions with loved ones, endless chatter and laughter, and comforting moments around the table all come at the same time as winter sets in. What could be better than a few tips on food and wine pairing to enhance your festive dishes?

As France's Best Young Cavist 2022, here are a few tips to make your important moments unforgettable.

The Aperitif: awakening the taste buds

As we all know, the end-of-year festivities often rhyme with satiety at the end of long, hearty meals. So we need to start delicately to gently awaken our palates. What could be better than pretty, bright and refreshing bubbles? I particularly appreciate the frankness of an Extra-brut Champagne. And because excellent bubbles can also be found elsewhere, a Crémant d'Alsace will also delight your taste buds. You can also pair them with delicate appetizers such as fresh oysters or bites of smoked salmon. Their sparkling vivacity will accentuate the subtlety of the marine flavors.

Festive starters: Elegance and harmony

Let's continue with refined starters: the great classics we all love. To accompany foie gras, I prefer to steer clear of sweet wines which, for me, saturate the palate too early. I prefer to pair it with a lovely white from Burgundy's Côte de Beaune region, with toasty, spicy notes and a fatty texture to bring even more gourmandise. Seafood lovers will appreciate a lively, fresh Sauvignon found in the Central Loire appellations (Sancerre, Menetou-Salon...)

Main Courses: A Festival of Flavors

Main courses remain the centerpiece of your meal, so it's important to adapt your choice of wine to the meat or fish you're serving. Choose an elegant, subtle Pinot Noir from the Côte de Nuits for your turkey and guinea fowl, while a warm, candied red wine from the Languedoc will perfectly sublimate a leg of lamb. For noble fish, a white Crozes-Hermitage will bring freshness and structure without dominating the dish.

Cheese Platter: A Rendez-vous of Terroirs

The cheese platter deserves a judicious selection, as the wine should not overwhelm the taste of the cheese... Contrary to popular belief, white wine goes best with cheese, or if you really want a red, choose one with silky, delicate tannins. As mentioned above, white Crozes-Hermitage is a great ally for cheese, as it can adapt to and enhance many cheeses. As for reds, a Pinot Noir or Beaujolais will provide the necessary creaminess without masking the taste of your cheeses.

Gourmet desserts: sweetness and a perfect finish

For the perfect gourmet finish, arm yourself with one of our wonderfully tender Loire wines, such as a Bonnezeaux or a Quart de Chaume. They're the perfect sweet accompaniment to fruit-based desserts, without weighing them down. And for those who love bubbles at the end of a meal, why not take a trip to the Bugey region with a crisp, aromatic Cerdon?

Practical advice:

Serving temperature: Be sure to respect the serving temperatures recommended by your wine merchant for each wine. What better way to get your wines ready to enjoy than in a wine cellar? Discover our range right here.

Aeration: Don't hesitate to aerate red wines a few hours before serving to release all their aromas.

Versatility: one wine can go with many different dishes, and vice versa! Don't hesitate to ask the advice of a professional who will be able to adapt quantities while maintaining the quality of food and wine pairings.

I hope these tips will inspire you and accompany you around the table, and that they will live up to your favorite dishes and moments.

The Nicolas and La Sommelière teams wish you a wonderful festive season and are delighted to accompany you in your moments of joy and sharing.

LéaPerret ✨