Free access
What wine with what dish
The dishes you will meet most often on a French menu, and what to drink with them. No jargon, and the prices you actually pay.
Bourgogne rouge
Red
Bœuf bourguignon
A red Burgundy, of course, but not just any, and there are cheaper ways in.
28–55 €
Cahors
Red
Confit de canard
A red from the South-West, built for the fat: Cahors or Madiran.
25–45 €
At the restaurant
The wine on the list, chosen for you
Photograph the list: Cépage tells you which bottle to order.
Discover
Bordeaux supérieur
Red
Steak frites
The dish where a simple Bordeaux does exactly what it is supposed to.
22–40 €
Muscadet Sèvre-et-Maine sur lie
White
Moules marinières
Muscadet. The question was settled long ago, and for good reasons.
20–35 €
Bourgogne rouge
Red
Coq au vin
The same wine as in the pot: a red Burgundy, or its Beaujolais cousin.
28–55 €
Madiran
Red
Cassoulet
A dish that fears nothing: it needs a South-West red as sturdy as it is.
24–45 €
Muscadet Sèvre-et-Maine sur lie
White
Oysters
Dry white, or Champagne. Never red, never sweet.
20–35 €
Sancerre
White
Cheese board
The reflex of reaching for red is a mistake. A white works better almost every time.
32–60 €
Mâcon-Villages
White
Blanquette de veau
A cream sauce calls for a round white, not a red.
24–42 €
Bandol rosé
Rosé
Bouillabaisse
A Provence rosé: the one pairing where rosé is not a compromise.
35–60 €
Sauternes
White
Foie gras
A sweet wine, not a red: one of the rare pairings where sugar is the right answer.
50–120 €
Apremont
White
Raclette and fondue
A Savoie white, sharp and light. Red weighs the whole thing down.
20–34 €
Your dish is not in the list? Photograph the wine list and tell us what you are eating: Scan a list