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Meat

Lamb

Interbev / Laurent Rouvrais

Whether you like it roasted, grilled or melt-in-the-mouth after slow cooking, lamb can take on a whole range of textures. In the mouth it is both tender and fibrous. Lamb has a taste that is very easy to recognise; the best choice to serve with this meat is without doubt a robust red wine with both intensity and aromatic persistence.

 

 

Grilled beef

Interbev / Jean-François Mallet

This very tasty meat gives off strong and persistent aromas in the mouth which tend to dominate all other flavours. You therefore need to go for a wine with good length, preferably a supple and aromatic wine that is not too robust so as not to accentuate the toughness of the fibres.

 

 

Beef in sauce

Interbev / Jean-François Mallet

When cooked for a long time, as in the case of the emblematic bœuf bourguignon for example, the meat takes on myriad flavours and becomes tender, ready to melt in the mouth. To create harmony, focus on aromatic power and balanced consistencies. A robust, full-bodied red wine will fit the bill by matching the intensity of the dish.

 

 

Game

 

 

Both winged and ground game typically have a strong, musky taste. Traditionally the meat is cooked for a long time, either roasted or braised, which brings out notes of caramel. Faced with this cocktail of flavours, opt for a full-bodied and very aromatic red wine. As the meat is often very firm, make sure the wine tastes smooth.

 

 

Cured ham, charcuterie, pâté



Between the spices, flavourings and tasty flesh of the pig, here is a very flavour-rich starter. It goes really well with reds, but they have to be selected with care: too fruity, and they disappear behind the meat and garnish; too robust and they procure a sensation of hardness when they hit the charcuterie. Powerful reds put up a good fight, as can some powerful and aromatic rosés.

 

 

Grilled pork



Because of its rather fatty and tender texture, pork likes to be grilled. But grilling brings out burnt notes that have to be taken into account when choosing the wine. A robust red springs to mind to accompany the melt-in-the-mouth meat, but it has to be sufficiently aromatic to withstand the strong savours released by the cooking process.

 

 

Pork in sauce



When cooked for a long time, pork effortlessly melts in the mouth releasing aromas that are almost sweet. As the consistency of the meat is very tender, it needs to be balanced with a well-structured red with sufficient aromatic intensity to hold its own against this richly flavoured dish.

 

 

Veal

Interbev / Laurent Rouvrais

It all depends on how the veal is cooked. If it is prepared in splendid isolation with vegetables served on the side, for example, the delicate taste of the meat will be shored up by a light red wine boasting subtle tannins that are as delicate as the meat. If served in a sauce, a young and sufficiently aromatic dry white will underscore the unctuousness of the dish, creating an overall impression of smoothness.

 

 

Poultry



As with veal, it is the garnish that informs your choice of wine.  For a roast bird, favour a delicate red wine, one that is young and moderately aromatic to complement the melt-in-the-mouth texture of the meat. If cooked in a creamy sauce, take it down a notch and select a dry white wine with sufficient pizzazz to balance the sauce.  A rich or even slightly sweet wine would make the meal either heavy or sickly sweet.

 

 

Foie gras

 

Its delicate and melt-in-the-mouth texture and its honeyed taste quite naturally point to a sweet white wine or a "vendange tardive" late harvest wine. However, as foie gras is often served with pre-dinner drinks or as a starter, such a wine may be a little on the heavy side to start a meal. It is therefore preferable to combine it with a dense, smooth red with a slightly woody touch - unless of course the foie gras is served before the dessert - a different tradition.

 

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