Bordeaux with Steak Frites
The full-bodied tannins of a classic Bordeaux, like a Pauillac or Saint-Émilion, cut through the richness of steak frites perfectly. The earthy notes of the wine complement the grilled meat, while the crispy potatoes add a textural contrast.
Burgundy with Salmon en Croûte
Elegant Pinot Noir from Burgundy pairs beautifully with Salmon en Croûte. The subtle fruit flavors and silky texture of the wine enhance the delicate salmon, especially when baked in puff pastry. Aim for a village-level Burgundy for the best harmony.
Rosé de Provence with Grilled Shrimp
A crisp and refreshing Rosé de Provence is a fantastic match for grilled shrimp. The bright acidity and subtle fruit flavors of the rosé balance the sweetness of the shrimp, creating a light and summery combination. Look for rosés with notes of strawberry and citrus.