Perfect Wine Pairings for Traditional French Stews

No traditional French dish is complete without the perfect wine to accompany it. Here are two ideal pairings for your next meal.

Classic Pairing: A Robust and Fruity Red Wine

Pot-au-feu, a classic French stew made with slow-cooked beef, celery, turnips, leeks, and carrots, is a rich and hearty dish that warms us during the winter months. Since beef is the main ingredient, it is best paired with a red wine that complements the robust flavors of the meat. Avoid overly opulent or excessively oaky wines; instead, choose wines with silky tannins that blend harmoniously with the tender meat. The selection of suitable wines is broad. If you prefer Loire wines, consider an Anjou-Gamay or a Saumur-Champigny. For fans of Burgundy or Beaujolais, a Morgon or a Mâcon would also be excellent choices.

Our Suggestion: Domaine Fouet Cuvée La Rouge et Noire

Unique Pairing: A Tannic and Powerful Red Wine

Alternatively, a red wine with more power and a slightly tannic structure can also pair well with pot-au-feu. However, ensure that the wine remains relatively young (no more than 5 years old) to maintain its fruity character and sufficient acidity to refresh your palate. If you prefer wines with a bold structure, we recommend a cru from the South-West, such as a Cahors.

Our Suggestion: Domaine Les Roques de Cana Sangui Christi

Enjoy your meal!