France is the birthplace of some of the world’s most revered wines, with a tradition steeped in centuries of viticulture and regional craftsmanship.
Understanding French wine not only enhances your dining experience but also deepens your appreciation of how varietals and terroir shape flavour.
Whether you're pairing for a dinner party or building your cellar, here’s a guide to five key French wine regions and what to serve with their iconic drops.
Bordeaux – Rich Reds for Robust Dishes
Bordeaux is synonymous with full-bodied red blends, typically made from Merlot, Cabernet Sauvignon and Cabernet Franc. These wines are structured, tannic and built for ageing. Serve a classic Bordeaux blend with equally rich dishes such as roast lamb, beef Wellington or duck confit.
The wine's firm tannins cut through the fattiness of red meats and enhance umami flavours, making it a natural choice for hearty fare.
Burgundy – Elegance in Every Sip
Burgundy (Bourgogne) offers two world-famous grapes: Pinot Noir for reds and Chardonnay for whites. Burgundy Pinot Noir is delicate and earthy, making it a perfect partner to mushroom risotto, grilled quail or herb-crusted salmon.
White Burgundy (especially from Meursault or Chablis) is often buttery or mineral-driven, depending on the sub-region. Pair white Burgundy with lobster, roast chicken or creamy brie for a decadent match.
Champagne – More Than Just a Toast
Champagne isn't just for celebrations - this sparkling wine from northeast France pairs beautifully with food. Its acidity and bubbles make it incredibly versatile. Brut Champagne shines with oysters, fried foods or triple-cream cheeses.
Rosé Champagne, with its berry undertones, pairs well with cured meats and smoked salmon. For something surprising, try Champagne with sushi or popcorn - yes, really.
Rhône Valley – Spice and Substance
The Rhône Valley produces bold reds, especially in the south, where Grenache, Syrah and Mourvèdre dominate. Châteauneuf-du-Pape, for instance, is rich, spicy and full-bodied - ideal for game meats, cassoulet or a char-grilled ribeye.
Northern Rhône Syrahs, like those from Côte-Rôtie, are more elegant and savoury, pairing well with slow-braised beef or eggplant dishes.
Loire Valley – Crisp Whites and Versatile Reds
The Loire is home to Sauvignon Blanc (Sancerre), Chenin Blanc (Vouvray) and light reds like Cabernet Franc. A glass of Sancerre is zesty and herbal - excellent with goat cheese, asparagus or grilled prawns.
Vouvray can be dry or off-dry, making it a lovely match for pork dishes, pâté or Thai cuisine. Meanwhile, a chilled Cabernet Franc (like Chinon) brings a fresh, raspberry-driven touch to charcuterie and poultry.
Final Sip
French wines are incredibly food-friendly due to their balance, acidity and complexity. Understanding the style and structure of wines from different regions lets you create complementary pairings that elevate both plate and glass.
Whether you’re pouring a bold Bordeaux or a crisp Chablis, there’s always a French wine to suit your next culinary adventure. Santé!
