Pairing food with complimentary wines can sometimes feel like a daunting task. To take away some of the mystery, keep in mind that it's the body, rather than the color, that's most important when matching wine and food. Also, picking out the strongest ingredient in each dish will determine the weight of the wine.
Known around the world. Sauvignon Blanc from Sancerre has grassy, mineral and citrus aromas, working equally well as an aperitif or at mealtime. The fruity flavors of Sancerre pair nicely with fresh goat cheeses, such as Crottin de Chavignol, oysters with lemon, arugula salad with vinaigrette dressing and sauteed pork chops. Serve these whites at 46 °F (8 °C).
Sautéed and simmered veal and peppers, "kinpira" style
Scallops sautéed with butter and soy sauce
Reds and rosés from Sancerre are exclusively made from Pinot Noir grapes. Try rosé with Nicoise salad, grilled lemon chicken breasts and Mexican dishes like fish tacos and ceviche. Ideally, they should be chilled to 45 °F (7 °C). The light-bodied reds complement barbeque chicken and pork, grilled tuna and hamburgers. Serve these at 52 °F (11 °C).
Roasted marmalade glazed spare ribs
Producing Sauvignon Blanc and Chasselas grapes, wines from the Pouilly-Fumé and Pouilly-sur-Loire appellations are light and medium bodied. Pouilly-Fumé wines made with Sauvignon Blanc are crisp: they pair beautifully with tomato tarts, mussels with a mignonette, and lemon-herbed grilled chicken. Chasselas grapes are used to make the fruity Pouilly-sur-Loire wines. Match them with seafood pasta, charcuterie, and grilled white fish. Both easy-drinking wines should be served at 46 °F (8 °C) and can also be drunk as an aperitif.
Japanese style ratatouille
Chawanmushi - steamed egg custard
Salmon “Nambanzuke” – Salmon and vegetables marinated in sweet vinegar
Crisp and spicy, Sauvignon Blanc from Menetou-Salon is enjoyable as an aperitif or with food, pairing nicely with roasted vegetables, Wiener schnitzel, and moules frites. It's best chilled to 46 OF (8 °C).
Nectarine and peach aromas are typical of the rosé wines from Menetou-Salon. They complement grilled lobster, roasted artichokes and mildly spiced curry dishes. These light wines are best served at 45 °F (7 °C), making them refreshing on a warm day. The smells of plums and cherries are typical of the appellation's medium-bodied reds. White or vegetarian pizza, grilled pork sausage, and mushroom risotto are tasty alongside these wines. Serve Menetou-Salon reds at 52 °F (11 °C).
Steamed chicken and mushroom rice
Pork with apple ginger sauce
Chicken, apple, and celery salad with a sesame dressing
Light and crisp, the Quincy appellation exclusively grows Sauvignon Blanc. Served at 46 °F (8 °C), drink these wines with Brie, arugula salad with a citrus vinaigrette dressing, and roasted pork loin. Quincy wines are also lovely as an aperitif.
Deep fried oysters with wasabi-tartar sauce
Sauvignon Blanc from Reuilly fresh and fruity, the white wines reveal floral and vegetal aromas which melt into a rich round palate. These dry wines are refreshing and can be enjoyed as an aperitif or with food. Match them with ceviche, veal piccata with lemon and capers, steamed white fish, and feta cheese salad. Chill bottles to 46 °F (8 °C).
The reds from Reuilly are made from Pinot Noir grapes, while rosé uses both Pinot Noir and Pinot Gris. Accompany rosé with asparagus salad, Indian food, and andouillette sausage. Serve the rosé at 45 °F (7 °C). Reuilly reds chilled to 52 °F (11 °C) compliment grilled salmon, lamb chops, and roasted chicken.
Fish steamed with lemon and Japanese style sauce
Duck with sauce made of red wine and soy sauce
Seared beef, Japanese style
Sauvignon Blanc from Coteaux du Giennois is dry with a light citrus flavor: it pairs well with fresh goat cheese, fennel salad, steamed clams with lemon, and roasted turkey breast. Serve these bright whites at 46 °F (8 °C) pre-dinner or with a meal.
The rosé wines from Coteaux du Giennois are a blend of Pinot Noir and Gamay grapes. These light-bodied wines are harmonious with artichoke salad. Thai cuisine and grilled pork ribs. Drink these easy wines at a cold 45 °F (7 °C). With stone fruit flavors, the medium-bodied reds accompany grilled tuna, roasted rabbit, and pulled pork sandwiches equally well. Chill these wines to 52 °F (11 °C).
Japanese style potato salad
Japanese style prawn cocktail
The appellation of Châteaumeillant focuses on rosé and red wines. The rosés are a blend of Gamay, Pinot Noir, and Pinot Gris; they are perfect with grilled shrimp tacos, charcuterie and green salad with goat cheese. Serve these pale pink wines at a refreshing 45 °F (7 °C). The fruit and pepper flavors found in the Châteaumeillant reds complement the spiciness of Cajun and Caribbean foods. Châteaumeillant reds are also perfect match with hamburgers, and grilled red mullet. These wines should be served at 52 °F (11 °C).
Tomatoes and duck with watercress, "sukiyaki" style