The Food & Wine Culture of Paris

The Food & Wine Culture of Paris

For sure, Paris is 1 of the greatest food cities in the world. There we find the perfect French wine to go with perfect French meal.

Below is a look at some of the best Food & Wine pairings to try when next in Paris.

Oysters and Champagne

The locally-sourced French oysters are from Normandy or Arcachon. There is no better pairing for oysters than a glass of Champagne. The region’s cool climate and renowned mineral-rich soil impart a special element in Champagne that helps make it such an iconic pairing for oysters.

Croque Monsieur and Beaujolais Nouveau

The croque monsieur is a “must try eat in Paris,” with is pair a Beaujolais Nouveau. This light and fruity wine is a staple in France and pairs well. If you happen to be in Paris on 21 November this year, that’s Beaujolais Nouveau Day when the new wines are released at exactly 12:01a on the 3rd Thursday of November, just weeks after the grapes have been harvested.

Cheese Fondue and Sancerre

You do not need to go to the mountains to enjoy fondue or raclette in a chalet-like setting. There are plenty of places in Paris to get this creamy-cheese dish. If you are looking for a wine to pair, consider a Sancerre. Sancerre is a Sauvignon Blanc from the Loire Valley. It is characterized by a flinty-smoke flavor that works nicely with a wide variety of cheeses, spices and vegetables.

Frog Legs and White Burgundy

Do not oder red wine with frog legs, the better pairing is with white wine. Consider a white Burgundy. Or, the Chardonnay from the Burgundian region of France a much less oaky, subtle flavor that will not overpower the delicate frog legs.

Beef Bourguignon and Cabernet Franc

The general rule is the lighter the meat dish, the lighter the red wine. You do not want to overpower the meat with a heavy, high-tannin wine. A nice pairing is Beef Bourguignon and a Cabernet Franc from the Loire Valley. Cabernet Franc wines are great with beef stews and Beef Bourguignon, or Burgundian beef. Beef Bourguignon is made with tender chunks of beef, soft potatoes, carrots and a creamy sauce. While Cabernet Franc grapes are often thought of as blending grapes in Bordeaux wines, they make super wine on their own.

Chateaubriand and Bordeaux

The big meal; order Chateaubriand and opt for a big, bold red Bordeaux. Bordeaux wines primarily consist of Cabernet Sauvignon and Merlot, with other native Bordeaux grapes added for blending. Bordeaux wines can easily break the bank if you opt for a 1st growth Bordeaux wine that can run thousands of dollars for a bottle, but there are many affordable ones.

Fruit-Based Desserts, Soft Cheeses and Sauternes

Do not leave Paris without trying some of the world’s best pastries and French cheeses. For non-chocolate-based dessert, like a fruit-tart or a plate of soft cheeses, a good option is a Sauternes from Bordeaux. And do not be surprised to see Sauternes paired with a variety of savory dishes in France, like foie gras, some quail or pork dishes and a variety of spicy Thai specialties.

Ah Paris!

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Paul Ebeling

Paul A. Ebeling, polymath, excels in diverse fields of knowledge. Pattern Recognition Analyst in Equities, Commodities and Foreign Exchange and author of “The Red Roadmaster’s Technical Report” on the US Major Market Indices™, a highly regarded, weekly financial market letter, he is also a philosopher, issuing insights on a wide range of subjects to a following of over 250,000 cohorts. An international audience of opinion makers, business leaders, and global organizations recognizes Ebeling as an expert.

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