Champagne: a must
Champagne has a reputation forwarming the blood and unsettling the spirits, and is the wine of desire par excellence.
Brillat-Savarin wrote that " Bordeaux makes you think silly things, Burgundy makes you say silly things and Champagne makes you do silly things ". By playing with the different types of champagne, it can accompany you throughout the meal.
Start with a brut blanc de blanc, then a blanc de noir and finish with an exceptional vintage champagne.
There's no shortage of dishes to match champagne:
- seafood,
- shellfish
- white-fleshed fish
- but also some white meats
- and for dessert, avoid the traditional chocolate and opt for light fruit or meringue desserts.
White wines: elegance
White wines add a touch of elegance to your menu.
Dry white wines
When it comes to great dry whites, Burgundy and Alsace are sure to satisfy.
- The former provides finesse, delicacy and complexity. Choose a Chablis, Montrachet or Meursault to accompany shellfish, fish, white meat or sweetbreads.
- If you've opted for exotic sweet/savory or spicy dishes, Alsace offers the best pairings, especially with Gewürztraminer, chosen from the Grand Crus. As for Riesling, it's also an excellent companion for fish.
Dense white wines
In a richer, denser register, the Rhone Valley offers some very fine bottles of Condrieu, Châteauneuf du Pape blanc or the very confidential Château Grillet (3.5 hectares). These wines are perfect with foie gras, lobster, crayfish or fine poultry.
Red wines: harmony
Once again, Burgundy takes pride of place with its complex, refined Pinot Noirs. Depending on your budget, you can choose from modest appellations such as Fixin or Marsannay, or prestigious ones like Pommard or Chambertin. These red wines are the perfect accompaniment to stewed meat dishes or game.
Bordeaux also offers great organoleptic prospects with a Saint Julien, a Pauillac or a prestigious Margaux. These wines will undeniably go well with red meats such as lamb, but also with game.