Wine & Food

Snooth User: bropaul

Food Friendly French White?

Posted by bropaul, Apr 15, 2011.

I am seeking to expand my knowledge of French wine, so I am looking for Snoothers' recommendations for a french white that would work with a variety of foods at one meal. Is their a white equivalent, for example, to Pinot Noir that tends to be food friendly across a wide spectrum? I know there isn't one single wine that works perfectly, just curious to hear what people think.

Replies

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Reply by gregt, Apr 15, 2011.

I'm not sure why you wouldn't just try every white you can and figure it out that way.  But then I'm not sure Pinot Noir is so food friendly either!  Try a lot of them and see what you like.

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Reply by zufrieden, Apr 15, 2011.

Confusing.  It is difficult to conceive of an equivalent to Pinot Noir in the white wine compendium - except in terms of pleasure quotient.  As for pairing, you may want to look quite carefully at the food.  Spice, power and heartiness are prime considerations.  Without a bit more information about the food you serve, I would recommend offering a solid Chardonnay and medium red (Merlot or Meritage) together and allow your guests to test their palate alignment themselves.  When making this highly general suggestion, I am regressing to the mean in terms of food.

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Reply by dmcker, Apr 16, 2011.

Chardonnay covers as many different food preparations as any other white I can think of other than riesling, but then that's mostly a German wine. Sauvignon blanc covers a certain range, chenin blanc, too.

Bropaul, if I were you I'd grab a bunch of Sancerres and Pouilly Fumes from the Loire (SB), as well as some Entres-deux-Mers or Graves whites (SB with semillon thrown in), and try them out. I like them with seafood of all sorts and cheeses of some sorts.

Also grab a bunch of Chablis, and then other chardonnays from further south in the Cote d'Or, as well as the Challonaise and Macconais districts just south of the Cote d'Or which tend to be cheaper.

You could also look for dry chenin blancs from Vouvray and other parts of the Loire.... These would tend to cover a wider range of dishes than, say, muscadet which is down towards the mouth of the Loire and mostly serves for seafood with me.

And if you do want to go with Riesling, those from Alsace (in France for most of modern history) are also another alternative.

 

If you have any particular questions after reading these posts, throw them out and we'll have a more detailed go... ;-)

 

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Reply by AdamJefferson, Apr 16, 2011.

Knowing nothing more about what you'll be serving, I think you might like white Burgundy, Macon.  Much of it is Chardonnay, but the ones I've had are typically less fruity and a bit lighter (crisper, if you will) than most California Chardonnay I try.  They go well with lots of different food pairings but shrink a bit from highly seasoned fare.   

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Reply by Stephen Harvey, Apr 17, 2011.

I think is sumarising Dmcker's post which I agree with

Alsace - Riesling

Chablis - Chardonnay

Sancere/Pouilly Fume - Sauvignon Blanc

Vouvray - Chenin Blanc

He mentioned some others which are good but this might be a starting point

Obviously what you eat needs to match the wine but there is a lot of debate and personal preference comes in here.

I like all of the above with Seafood, but that is my personal preference

 

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Reply by tulaw, Apr 18, 2011.

Go with a Pinot Blanc.  There is your equivalent, and when made right is is a great white wine.  I really enjoy a Pinot Blanc from Alsace, and you can have this wine with nearly anything. 

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Reply by dmcker, Apr 18, 2011.

Many of those wines are good with chicken and pork dishes of various sorts, as well as cooked cheese dishes and various vegetables, too.

I'd also look further south in Burgundy, beyond just Chablis.

Finally, a wildcard over in Alsace is the Gewurtztraminer grape. Good with a number of foods, with a distinctively spicy flavor profile, and sometimes a little residual sugar. For those reasons, many people like them with spicy foods, whether curries or what have you....

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Reply by StevenBabb, Apr 18, 2011.

i would be curious to see what food was going to be served...

it sounds like this might be wine purchased for a dinner party, and we might be able to narrow this bordeaux/loire/burgundy/alsace recomendation down a little....

while we're covering most of france, lets not forget a nice white rhone, or the languedoc and provence.... even the jura has some tasty food friendly offerings... and really inexpensive food friendly stuff coming from the south east in the basque country too...  : )

but it's no surprise that every region in france (even champagne) has wine that will pair well with food... thats the old world philosophy...

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Reply by Stephen Harvey, Apr 18, 2011.

Steve - I think all of us New Worlders have the wine food bug too, just different food and different wine.


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