French Wine
French wine is an argument for place: Burgundy with roast chicken, Bordeaux with beef, Loire with goat cheese, Champagne before the table settles, and rose when Provence is honest about heat.
Featured french wine
- Burgundy with roast chicken - Drink desk - Burgundy - Pinot Noir light enough for poultry, serious enough for the pan juices.
- Bordeaux with beef - Drink desk - Bordeaux - Cabernet-led structure for meat, fat, and a long meal.
- Loire white with goat cheese - Drink desk - Loire Valley - Sauvignon Blanc acidity meeting tangy cheese without a fight.
- Champagne aperitif pour - Drink desk - Champagne - Cold bubbles before the first bite, dry and sharp enough to wake the table.
- Provence rose, cold but not icy - Drink desk - Provence - Pale rose served cool for herbs, olive oil, and heat.
- Chablis with shellfish - Drink desk - Chablis - Mineral white wine with oysters, clams, and lemon.
- Rhone Syrah with stew - Drink desk - Rhone Valley - Peppery red for braises, lamb, and winter food.
- Banyuls with chocolate - Drink desk - Roussillon - Fortified red wine with dark chocolate instead of a heavy dessert cocktail.