A THURSTQUEEN’S NIGHT OUT — A GUIDE TO THE BEST TYPES OF WINE TO ORDER AT A FRENCH RESTAURANT (AND HOW TO DO IT WITHOUT LOOKING LIKE AN IDIOT)
We’ve all gone to some fancy pants restaurant at one point in our lives, stared at the wine list and felt completely lost. A lot of this is because wine lists are confusing, and decision fatigue is a real thing.
Another hidden source of anxiety when dining out - especially at French spots, I find - is the desire to not look dumb when staring at the wine list.
If this is you… take a deep breath. It’s gonna be okay.
Chill out, boo boo, I gotchu. Just read this post, and you’ll never feel alone when examining the wine list - or novel, because at some places that shit is serious - at a French restaurant ever again. I wanted to take the time to write a post - probably a series if you think it’s helpful - on how to order wine when you’re out and about at a restaurant. Feel free to comment with suggestions of other types of restaurants with wine lists, like Steakhouses, Thai Restaurants, Sushi places, Italian spots (you get what I mean.)
Consider this post a general guide for what to take into consideration when ordering at a French restaurant.
THURSTQUEEN’S QUICK PRO TIP ON MENU PRICING
A helpful general rule of thumb to consider is when looking at a restaurant’s glass list - versus bottle list - the price for a glass of wine should be roughly the equivalent of the wholesale cost of the bottle. So if you’re seeing a glass of bubbly for $20.00, for example, chances are it cost that restaurant $20.00 to purchase it from their wine rep. For bottle lists, the wine is usually marked up three times. This is why some folks get confused when they see the same wine at a grocery store that costs significantly less. It also pisses restauranteurs off to no end when they purchase a bottle of wine from their wine rep and it also happens to be at a grocery store nearby for this exact reason.
I figure in this article I’ll provide a generalized guide of what category of wines to check out at a French spot and their respective pairings with cuisine popular within that genre, so the next time you go out you can feel a lot more confident knowing what to order.
THURSTQUEEN’S PRO TIP ON FRENCH WINE
Here’s another general rule of thumb to consider when ordering wine at a French restaurant. French wines are named after their LOCATION - NOT THE GRAPE. I cannot stress this enough, and that is why a lot of French wine lists can be confusing. Folks get confused about a Chablis and don’t think it’s made with Chardonnay - which it is. But a Meursault is also an expression of Chardonnay from a different part of France in Burgundy called… Well… You guessed it Meursault.
So when ordering wine, please remember all wines on the list will be named after their respective location (or if you want to get fancy AOC.)
FRENCH APPETIZERS - A GUIDE
At a lot of French spots, you’ll see a few typical appetizers on the menu. Feel free to check these out and see my suggested pairings.
CHEESE & CHARCUTERIE BOARD
PAIRS WITH: WHATEVER THE F**K YOU WANT (PARDON MY FRENCH)
Cheese and Charcuterie Boards are an awesome way to start the meal because there’s so much variety going on. You have so many different textures from the respective meats, cheeses, breads, nuts, and fruit. Seriously, if you ordering one of these everybody at your table is going to be happy. Because of this, I wouldn’t really sweat it with your wine pairing. Sometimes folks overseas - like in Europe - order a glass of bubbles. So check out the sparkling wine section on the menu. You could order a by the glass Champagne, a Crémant (a budget-friendly version of Champagne) or Prosecco even. If you’re looking at a menu and you see a Crémant, it will usually be formatted as Crémant de (INSERT LOCATION HERE) Crémants can come from a variety of places, but the two most typical ones I run into my travels are the ones from the Loire and the Alsace. These Crémants can come in white or rosé expressions and are perfect for the starting course of every meal.
If you’re not a fan of bubbles and are one of those folks who “only drinks reds,” give a lighter-bodied red wine called Beaujolais a try. Beaujolais is usually served chilled, and has aromas of rose petals, juicy strawberries and bubble gum. It’s the perfect light red to get the party started.
STEAK TARTARE
PAIRS WITH: LIGHTER TO MEDIUM-BODIED REDS, ROSÉ, BUBBLES IF SERVED WITH FRENCH FRIES
For Steak Tartare, consider light to medium-bodied red wines like the oh-so spicy Cabernet Franc, which on a menu will be usually listed as Chinon. Chinon is one of the more popular appellations within the Loire Valley known for producing this peppery, medium-bodied red.
If you’re looking to be daring and venture into pink territory, you’re probably highly likely to find rosé from Provence and/or the Languedoc. From my travels, I’ve noticed Languedoc Rosés tend to be a bit cheaper than the Provençal ones. They may not be as dry and may be a bit darker, so if you want a rosé with more “oomf” go in that direction. Rosé is a great appetizer wine because it’s essentially like beer. It goes with pretty much anything and can be dressed up or dressed down. That great acid profile will cut beautifully through the fattiness of the steak.
Last but not least - if your Steak Tartare (or anything) is served with Pommes Frites (French Fries) order a glass of bubbly. The bubbles cut beautifully through those crispy fried potatoes.
FOIE GRAS, PATÉ, OR TERRINE
PAIRS WITH: SAUTERNES ALL THE WAY BABY
Do yourself a favor and look at the “dessert wines,” section of the menu - or ask your server if they have any Sauternes. You’re probably thinking —“But it’s an appetizer?!!” Doesn’t matter. The Foie/Sauternes pairing is as old as time for a reason. Because it works.
If the idea of a dessert wine at the beginning of your meal doesn’t tickle your fancy, consider pairing this puppy with a white Bordeaux. White Bordeaux is usually made with Sauvignon Blanc and/or Semillion (or a blend of both.) Hit up regions like Entre-Deux-Mers. You could also give it a go with a glass of Meursault, an expression of white burgundy (Chardonnay) that sees a little bit of oak. Meursault wines typically see more oak and are richer, weightier expressions of Chardonnay.
If you hate white wines, hate sweet wines, and only drink red wines - Bordeaux would definitely be the region to hit up. Definitely look for the softer wines from the Right Bank; these are typically more restaurant-friendly and won’t overly compete with the heavier tannins Left Bank Bordeaux often has. Right bank appellations to look for include Saint-Émilion (these wines will be bigger and closer to Cabernet Sauvignon) or Pomerol (softer wines that are more Merlot dominant. I recommend these.)
If you’re into red wines and want to get a little weird - see if there are any reds from the Côtes du Jura as well. These wines straddle the line between the lightness of Beaujolais, and the intensity of those mushroomy wines from Burgundy. They’re great for paté dishes because they have bright juicy red fruit, a mineral core and just a little bit of animalistic funk.
THE MAIN COURSE
BOEUF ANYTHING (BOURGUIGNON, CÔTE DU BOEUF, STEAK FRITES)
PAIR WITH: BORDEAUX, COTES DU RHÔNE, CHÂTEAUNEUF DE PAPE, CAHORS, LANGUEDOC RED BLENDS, MEURSAULT FOR WHITE LOVERS & MÂCON
Naturally, one would associated red meat with red wine. That’s just how the cookie crumbles. The density and depth of the steak demands an equally intense wine. For those of you who love to “go big or go home,” consider a red Bordeaux blend. Sure, it’s a tried and true pairing, but if you’re one of those people who goes gaga for Napa Cabernets - you’re probably going to be very happy with that pairing. Definitely focus on wines from the Left Bank, like the Médoc, specifically, as those wines will have more Cabernet Sauvignon typically.
For those looking for something more rustic and smooth, be sure to give Châteauneuf de Pape a try - or its less expensive cousin, Côtes du Rhône. These wines are full of bright raspberry, leathery, and herbal flavors yet skew on the softer, smoother side.
If you’re looking to dip into white wines, give these Chardonnay-based white Burgundies - Macon and/or Mersault a try. Chardonnay from Macon will probably be more easy-drinking and affordable, and Mersault will typically be more expensive and weightier.
MOULES FRITES & SEAFOOD-BASED DISHES
PAIR WITH: CHABLIS, SANCERRE, PROVENÇAL ROSÉ & BEAUJOLAIS FOR RED WINE-LOVERS
For any and all seafood dishes - especially the ubiquitous Moules Marinièrs and Moules Frites, definitely consider ordering a white wine. Chablis, an un-oaked, laser like expression of Chardonnay from an appellation north of Burgundy, is a great wine to consider. That acid will cut beautifully through the rich texture of the muscles.
Sancerre - a crisp Sauvignon Blanc that tastes like rain - is also another great option, yet with all that in mind pricing for Sancerre has increased within the past five years or so - so keep that in mind.
Rosé and its versatility will also be a great pairing for any and all seafood dishes. Look for regions that specialize in lighter styles, like Provence, the Pays, and the Languedoc.
If you’re one of those folks who only drinks red wine, consider Beaujolais - one of the most versatile reds around. Beaujolais has such a nice light body and good acid, it goes great with more delicate foods like salads and marine-based faire. Beaujolais is usually serve chilled, so keep that in mind before you order.
BIRD-RELATED DISHES (DUCK CONFIT, COQ AU VIN)
PAIR WITH: BURGUNDY, BEAUJOLAIS, CÔT, WHITE CÔTES DU RHÔNE FOR WHITE LOVERS
A lot of French poultry-based dishes are fairly hearty. Coq Au Vin usually involves a red wine-based sauce, and anybody who has had duck confit know that it’s some serious eating.
You’ve probably noticed the majority of the wines I’ve recommended for this are red and medium-bodied. We’ve discussed Beaujolais and its versatility, and you’re familiar with Pinot Noir-based Burgundy. Côt - France’s answer to Malbec -would be an interesting option. This lighter-bodied wine is great when served chilled.
If you all caps MUST drink a white wine, check out a white Côtes du Rhône, or ask your server for a fuller-bodied white recommendation. White Côtes du Rhônes are usually blends of white Grenache, Marsanne and Rousanne grapes. They are great alternatives for folks who love their richer Chardonnay.
VEG-BASED DISHES LIKE RATATOUILLE & ONION TARTS
I haven’t forgotten you, my vegetarian friends! The most common vegetarian meals I typically see at French restaurants - this is just my experience - are Ratatouille and vegetable-based tarts.
Ratatouille is a difficult dish to pair, it has loads of tomato-based flavors, herbal flavors and tons of veggies (of course.) I recommend pairing this Provençal dish with Provençal Rosé! There’s a saying us folks in the wine industry have: “What grows together, goes together,” and I think that would be highly applicable in this situation. The Rosé won’t compete with the dish’s flavors, and its crisp acid acts as a palate cleanser.
Any and all tarts have a nice and buttery crust, so I’d consider pairing those wines with a Chablis, white Burgundy and a white Côtes du Rhône.
Well, Thurstqueen - I hope this was helpful!
Again, these are just suggested pairings with some of the most common meals I see at French restaurants. Hopefully you feel confident the next time you decide to go out and indulge your inner Francophile!