Wine and Food
Note Wine does not go well with certain foods, among these are:
Eggs : In any form.
Vegetables : Vegetables such as peas, asparagus, artichokes, cabbages, tomatoes, eggplants and all salads seasoned with lemon or vinegar. However, green beans, lima beans, lentils and potatoes do not destroy the quality of a good vintage.
Sauces and Condiments : All spicy sauces: vinegar marinades; sauces with capers of tomatoes; pickles; garlic; shallots; curry; mustards; should be avoided when serving a good wine. If however you wish to serve one of these sauces, choose a young, full-bodied wine. Other sauces such as "Mousseline", Bechamel, Normande, Mornay, or all those prepared with a cream or mayonnaise base, go very well with medium dry or medium sweet white wine as will be described later. Wine sauces should be accompanied by the wine used in preparing the sauce.

Aperitifs and cocktails served before a meal are particularly harmful to the real enjoyment of wine. Only champagne, dry or sweet white wine are recommended to precede a meal, during which, wine is to be served.

 

Wine to be served with:
Soup : None - or the same wine as with Appetizers.
Appetizers : Such as Salami, Bologna, sardines, herrings, shrimps, crawfish, tuna, salmon, mussels, olives, anchovies, celery and mayonnaise, potato salad, vegetable salad, tomatoes and radishes etc., should be accompanied by a good carafe white wine: a dry white Bordeaux (Graves or Entre-deux-Mers) or a white Burgundy or Alsace wine.
Oysters or Caviar : As above - or Champagne, dry or "Brut".
Foie Gras : As an appetizer, serve with Sauternes or Champagne, dry or "Brut". As a main course, serve with Beaune, Nuits, St-Emilion. If Foie Gras is served after the roast (but this is not recommended) it must be accompanied by the best bottle of red Wine to be served during the meal.

Pates with truffles:
Pork, rabbit, hare duck, game 		Serve with dry white wines such as:
: Dry Graves, Alsace, white Burgundy
Hams:
Bayonne, Ardennes, Auvergne, York 		: Same wines as for the pates or also:
Medoc, Red Graves, Pomerol, Beaune.

A very sweet white wine such as a Sauternes will go very nicely with American ham, cooked with brown sugar and pineapple.

Cold chicken, cold cuts Dry wines such as for pates and hams or also Sauternes, Medoc, or red Graves.



"Entrees"
With cheese:
Souffles, Fondus, Parmesan, Mushrooms,
Scallops, Potatoes with cheese etc¡K 		Dry white wines, dry Graves, Alsace, white Burgundy or Beaujolais, young
red Bordeaux.
With fish, Pike Forcemeat, coquilles St-Jacques (Scallops), Fish mousses etc¡K Dry white wines: Entre-Deux-Mers, dry Graves, white Burgundy, Alsace.
Sole, Turbot, Pike, etc¡K prepared with a Mousseline, Mornay or Normande Sauce Medium sweet white wine: Graves, Barsac, Cerons¡K
Trout, Salmon, Pike etc¡K fried or grilled Dry white wines: Dry Graves, white Burgundy, Alsace¡K
Lobster, with Mayonnaise Medium dry white wines: Graves, Meursault, Barsac, Cerons, dry champagne.
Lobster, broiled or in a sauce Dry white wines: Graves white Burgundy, Brut Champagne, Alsace etc¡K
Mushrooms, Truffles Red wines: Red Graves, Pomerol, Medoc, or Medium dry white wines: Graves, Meursault, Puligny.


Vegetables
As stated above, many vegetables do not go well with wine; vegetables alone do not require a special wine - The choice of wine will depend on the meats with which they are served. If served however, the wine depends on the vegetable preparation; for example, scalloped potatoes (with cheese), see at "entrees with cheese"


Various Meat Dishes
Veal: Fillets Saute, Escalopes, Calves,
Liver, fried or braised with prunes. 		Light red wines: Medoc, Beaujolais.
Pork, Sausage, meats of all kinds Medium dry white wines: 1¢X Cotes de Bordeaux, Graves or red Bordeaux, Young Beaujolais.
Hams: with peas, white cabbage etc¡K Standard Table wine: Bordeaux or Beaujolais.
Beef: Braised, Stewed, Bourguignon, Lamb: Various stews Game in stews: Strong red wines: Nuits, Beaune,
St-Emilion, Chateauneuf-du-Pape.
Snails - Frogs' legs Dry or medium dry white whines: Graves, Burgundy, Alsace.
Sauerkraut, Alsacian Style, tripes Dry white wines: Alsace, Graves White Burgundy.
Cassoulet (Pork stew with beans, Sausages etc¡K) Confits, Types of duck, goose or pork Stews, Kidneys Medium strong red wines but no great wines: Graves, Medoc, Beaujolais.
Kidneys "a la Liegeoise" Strong red wines: St-Emilion, Beaune, Nuits, Chateauneuf-du-Pape.


Poultry
Chicken with mushrooms or in stew Saint-Emilion, Beaune, Pomerol.
Coq au vin (chicken in wine Sauce) Nuits, Beaune, St-Emilion, Chateauneuf-du- Pape.
Chicken studded with olives Sauternes, Ste-Croix-du-Mont, Loupiac or Beaujolais, young red Bordeaux.
Duck Rouennaise Nuits, Beaune, St-Emilion, Chateauneuf-du- Pape.
Duck with olives, turnips, Duck with Orange sauce Strong carafe red wine: Bordeaux or Beaujolais.
Goose Perigourdine, a la Sarladaise Saint-Emilion, Pomerol, Beaune, etc¡K


Roasts and Steaks
Beef: Chateaubriand, Fillets with truffles, Filets, Tournedos Rossini Strong red wine: St-Emilion, Nuits Beaune, Chateauneuf-du-Pape, etc¡K
Lamb: Roast saddle, or leg chops. Pork: chops, roast Red Graves, Pomerol, Pauillac, Beaujolais.
Roast chicken, capon partridge, turkey Light or medium strong red wines: Medoc, Red Graves, Pomerol, Beaujolais.
If truffles are added Medium strong or strong red wines: Beaune, Saint-Emilion, Chateauneuf-du-Pape, Pomerol.
Turkey or Goose with Chestnut stuffing Dry white wines: Graves, White Burgundy, or strong red wines: Beaune, St-Emilion, Nuits, Chateauneuf-du-Pape, etc¡K
Game: Partridge, Pheasant, wild ducks, Etc¡K Medium strong red wines Graves, Beaune, Pomerol, Medoc, Beaujolais.
Boar, hare, venison, etc¡K Very strong red wines: Nuits, Beaune, St- Emilion, Chateauneuf-du-Pape.


Cheese

Cheese is always served as a separate course before the dessert as it is an essential part of a complete meal. Choose the right cheese for the right wine. Do not serve a very strong cheese with a very delicate wine, or too strong a wine with a very mild cheese. After a red meat or game, with full-bodied wine choose a strong cheese such as Roquefort or Camembert.
After chicken, etc., where a lighter wine such as Red Graves or Medoc, was served, a milder cheese would be more suitable: Brie, Cheshire or Dutch. You can thus continue with the same bottle of wine.



Desserts
No dry wines with sweets, otherwise the wine would seem harsh and bitter. Obviously, you can only serve very sweet wines with dessert course.
Ice creams, Creams, Custards, crepes Very sweet white wines: Ste Croix du Mont, Loupiac, Cerons, Sauternes, Medium dry Champagne.
Fruit Pies, petits fours, cakes Very sweet white wines and also, Port, Muscat, Grenache, Banyuls.
Without taking into consideration individual tastes, the foregoing information represents a framework for serving wines and foods together. This is not meant to be an absolute rule. There are many very good wines, other than those mentioned here; the sketchy character of this study does not permit their inclusion. For example, a full-bodied wine can be found in a region famed for light or medium strong wines, or vice versa.
Note : By these appellations: Medoc, Nuits, Beaune etc¡K one must understand the wines belonging to these districts:
Medoc : Saint-Julien, Margaux, Pauillac, Saint-Estephe, Moulis, Listrac, and the wines of Haute- Medoc and Medoc.
Nuits : Chambertin, Gevrey-Chambertin, Vougeot, Echezeaux, Musigny, Vosne Romanee, etc¡K
Beaune : Corton, Pommard, Beaune, Montrachet, Savigny, Volnay, Santenay, etc¡K
Beaujolais : Moulin a Vent, Fleurie, Morgon, Julienas etc¡K
White Burgundy : Montrachet, Chassagne-Montrachet, Puligny-Montrachet, Meursault, Chablis, Pouilly-Fuisse may be included in this category.