Which wine to choose for which dish?

Le vin est plaisant avec presque tous les aliments.
Wine is a pleasant complement to almost any foods. Don't bother yourself trying to find the "ideal". We all have different tastes: each of us will find our own perfect matches.

There are, however, some combinations that have become commonplaces:

• drink a dry white with cheese (except camembert), poultry (chicken, capon, turkey...), or foie gras,
• old wines are delicate to match: prefer a simple dish to leave the wine the space it needs,
• in principle, a slightly sweet or bitter dish accentuates the dryness (acidity, tannins) of a wine, so avoid hard wines and, a contrario, the saltier or more acid a food, the sweeter the wine will appear.
• desserts, foie gras, strong cheeses (mature camembert, Munster, Roquefort), with a Gewurztraminer, a Pinot Gris or a rosé.

Combinations to be avoided:

• the following foods damage our perception of wine: spices, garlic, vinegar, raw fruit,
• red meat red with white or sweet wines,
• fish, raw vegetables, goat's cheese with tannic red wines (why dry the palate) On the other hand, a Pinot Noir served cool or a rosé may be appropriate,

The table below gives you some ides for combining different foods with Alsatian wines:

Display the table