French Pairings

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

Baby Lettuces with Feta, Strawberries and Almonds

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

Easy Grilled Appetizers

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

Zucchini Ribbons and Peaches with Macadamia Cream

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

Swordfish with Grilled Romaine Salad

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

Grilled Shrimp with Miso Butter

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

Spicy Tuna Burgers with Soy Glaze

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.

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