The French Cuisine
By: The GoAbroad Team
Posted on: France, People and Culture

French people believe that a good dish will lose its flavor if its not served with the right wine. A light wine is good with a light dish. A strong wine is perfect with a flavorful dish. Spicy dishes go best with a dry rose or tannic red and white wine. Serve dry wine with dessert and sweet wine for pungent dessert.
There are even more choices for meat. Choose a red wine for white meat. Roasts do best with a tannic red wine, and Cahors or a Madiran goes best with pork. Chignon and rabbit stew are perfect together, as well as red Burgundy and beef bourguignon. Chateaeneuf-de-Pape is great with lamb chops.
For cheeses, white wine should be paired with dry goats cheese. Sauternes is best with roquefort while gewurztraminer is good with munster. Hard cheeses like gouda and emmenthal are perfect with Tokay Pinot gris, while soft cheeses like camembert are best with a Bordeaux or a Cotes-du-Rhone.
photo by: Nyaa_birdies_perch
