Food and Wine Matching

  • Cheese and wine evening: instruction for use

    Would you like to invite some friends over for dinner but you don’t have time to cook? Organise a “cheese-themed evening”!

    Consider around 250g of cheese per guest and ask for the advice of a cheese lover to select excellent cheese. Think to put on the table some grape, dry fruits and of course different type of bread and baguettes (rye bread, spices and ginger bread, etc.). Contrary to common beliefs, white wine better match cheese!

    Brie de Meaux – Givry red

    Choose a lively and fruity Burgundy wine such as the Givry, which will give energy to cheese and will balance its fats.

    Bleu d’auvergne- Sauternes

    Choose a white sweet wine slightly liquorish like the Sauternes. Sugar will sweeten the strong taste of cheese.

    Saint Marcellin – Croze Hermitages white

    My heart selects a rounded and aromatic wine, like a Croze Hermitages from the Rhone Valley.

    Camembert – Vouvray white dry

    To avoid the tannic reds which will ruin the cheese and choose a dry Vouvray, soupple but lively, which will contrast the oily texture of camembert

    Goat cheese - Sancerre blanc

    I select fresh white wine, with acide notes and nice mineral elements such as the sancerre if the goat cheese is creamy or a smoky Pouilly if the cheese is hard and ripened.

    Comté – Vin jaune du jura

    A young wine will enhance notes of dried fruits and spice that we find in the cheese.

    The cheese and wine match is even better if the cheese has been ageing for some years.

  • Red meat and game: what wine to choose

    Today I would like to give you some suggestions to pair your red meat steaks or game with a good wine.

    Red meat

    The selection of wine depends on the cooking. With a steak tartare,  I prefer wines with weak tannic structure such as a light gamay. With a grilled T-bone steak, I would choose a young, full-bodied Bordeaux with strong secondary aromas. Finally, I usually match a beef filet cooked in a pan with a tannic and vintage wine like a 20 years-old Saint-Emilion.


    Old wines from Burgundy, with good balance, light tannins and nice minerals go well with game such as roast grouse with blackcurrant sauce, stuffed guinea fowl with potatoes or wild boar ragù sauce with tagliatelle. Wine aromas of understory, red fruits and mushrooms will elegantly remind the wood of the wild game. Your next dinner will be delighted by Pommerd, Volnay or Gevrey Chambertin wines.

    If you would like to experience great food and wine matching, subscribe now to the wine box Colours and Flavours.

  • Food and wine matching: like attracts like?

    There are two principles that govern the food and wine matching: the similarity principle and the complementary principle. You can continue your introduction to the world of wine

    One agrees to say that there are two principles that govern food and wines: the principle of similarity and complementarity. Continue your introduction to the world of wine with these simple principles in mind.

    According to the principle of similarity, the objective of good food and wine matches is to draw parallels between the dish and the sipple.  For instance, you have to choose a light wine to pair a light recipe or, on the contrary, a full-bodied wine goes well with a flavourful and rich meal. In the same way, you will select a wine because his aromas are close to your food flavours: mushrooms, white fruits, red fruits, etc…

    Under the complementarity principle, you have to try to create a pleasant contrast between food and drink. To better enhance savours, wine will have to bring aromas and structure to a meal with opposite characteristics. For example, a Savennières sec from the Loire Valley, will reduce the heaviness of a fish creamy dish thanks to his lively and acidity.

    Texture matches: we tend to say that in this case opposites attract. So with a dry-texture pork steak you will have to prefer a supple wine such a cabernet franc from the Loire.

    Thus, with a pork roast try Chinon – Les Charmes 2009 – Domaine Charles Joguet (Wine box My VitiBox July 2013).

    To learn more on food and wine matching, you can read our article “Food and wine pairings rules”.

    Discover the wine and dessert matching: “ Poached pears and Galliac of Vayssette winery”.

    If you would like to experience great food and wine matching, subscribe now to the wine box Colours and Flavours.

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