Lifestyle French Pairings By Food & Wine Editors Updated on May 9, 2019 Share Tweet Pin Email Trending Videos 01 of 10 2012 Chateau de Bonhoste Pairing: Spring Panzanella with Asparagus Spring vegetables like artichokes and asparagus can be tricky to pair with because they can make wine taste oddly sweet or even metallic. One wine that works is a citrusy Sauvignon Blanc. 02 of 10 2009 Château Hyot Bordeaux Pairing: Grilled Hanger Steak with Garlic-Brandy Butter With flavorful persillade butter (persil means "parsley") melting over the charred beef, this recipe deserves a robust red Bordeaux. 03 of 10 2012 Château Montaud Côtes de Provence Pairing: Baby Lettuces with Feta, Strawberries and Almonds Bright, berry-scented rosé echoes the strawberries in this summer salad. Pour a crisp, dry rosé from Provence. 04 of 10 NV Domaine Vigneau-Chevreau Brut CHRISTINA HOLMES Redolent of fresh crushed apples, this dry, pétillant (lightly effervescent) white has the complexity and finesse of a wine costing twice as much. Pairing: Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs 05 of 10 2010 E. Guigal Pairing: Zucchini Ribbons and Peaches with Macadamia Cream Try a floral, peach-scented Viognier with this nutty, summery salad. 06 of 10 2009 Louis Jadot Beaujolais-Villages An excellent vintage gave this basic wine depth and richness. Pairing: Creamy Chicken-and-Mushroom Fricassee 07 of 10 2011 Commanderie de la Bargemone Pairing: Swordfish with Grilled Romaine Salad Although they look dainty, Provençal rosés can have quite a bit of flavor and terrific acidity, which is great with meaty fish dishes like this one. 08 of 10 2010 Domaine Luneau-Papin Pierre de la Grange © CHRISTINA HOLMES Pairing: Grilled Shrimp with Miso Butter These intensely flavorful grilled shrimp call for a full-bodied white wine with good acidity. 09 of 10 2011 P-U-R Quartz et Sable Beaujolais Villages Cyril Alonso & Florian Looze are two friends, who work as négociants as well as winemakers. They offer a range of unsulfured and unmanipulated wines from some of France's most well-known regions; their Beaujolais bottling is fresh and peppery. Pairing: Spicy Tuna Burgers with Soy Glaze 10 of 10 2011 Fabrice Gasnier Chinon Les Graves Pairing: Yogurt-Marinated Lamb Skewers Slightly herbal Cabernet Franc from France's Loire Valley pairs expertly with these herbs and peppercorns. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit