Wine Art in France

You are in tune with wine art lovers in France if you know what foods go well with which wines. New lovers of wine may find this an experience worth it. One of the ways you can learn this is to sample the different delicacies served to you with various different wine varieties.

If you are in Paris, a visit to the Il Vino restaurant is quite in order or if you are in New York one to Brasserie Les Halls will surely make your day. The Il Vino wine restaurant in Paris has in Italian sommelier Enrico Bernardo, a person who wants you to sample various different delicacies with different wines in an effort to know what tickles your taste buds and your mind.

He will offer you samplings of exquisite rare wines with different recipes for you to know individually what matches for you. French cuisine you know is the best in world gastronomy. Although, Italian by birth, he has made Paris his home, because he simply loves French wine and the cuisine that goes with it.

In the Brasserie Les Halls in New York of course the emphasis is on various steak delicacies to go with most varieties of wines. The reason is the chiefly American clientele. Americans simply love steaks. The brasserie specialities it includes moules frites with steak, cassoulet, and a house pate. Together with that they provide Bernaise sauce or maybe shallot sauce and that forms a perfect complement.

Coming to the crux of the matter I recommend the following matched combinations of French cuisine with the various different wines.

Dry Rose - These include wine varieties such as Touraine, Anjou, and Provence or the redoubtable Bordeaux claret. With any of these you absolutely need to have either cold or hot starters and traditionally one-course meals that include Mediterranean cuisine, cheese based food items or pizzas.

Sweet white - These include wine varieties such as Monbazillac, Vouvray, Sauternes, Muscat, or Gewurztraminer. Cheese-based food items that include parsley in them together with desserts to end it go extremely well with them.

Light Red - These include wines such as Menecou, Pinot Noir, Orleans wines, Sancerre, and Touraine Gamay. You can use hot starters with them that includes a taste of white meat, poultry, cheese filled with the soft rind of fruits. When you get bored with this menu, you can changeover to fish delicacies to replace the white meat or poultry items.

Tannic Red - This includes the Saint-Chinian, Bourgueil, Saint Joseph, Cabernet, and Saumur Champigny wines. Stews, red meat, and a dessert that has peaches or pears of the cooked variety go well with them. Hot starters are used with these wines.