How do you pair food and wine?
Le Cordon Bleu Paris

Food and wine pairing: Make your meals even better

Food and wine pairing is a real skill that takes your meals to the next level. By pairing the right wine with the right dish, you get the best out of every ingredient. Far from being an exact science, food and wine pairing is a creative exploration based on fundamental principles which leaves room for your own taste and intuition. Le Cordon Bleu Paris invites you to discover its various programmes which highlight this expertise.

Why are food and wine pairings so important?

More than just an accompaniment, wine is an integral part of a meal and an integral part of the culinary experience. A successful food and wine pairing brings out the flavours of the dish, enhancing its aromas and balancing its textures. It sets the pace of the menu by adding freshness, roundness or strength, depending on the dishes served.

The main types of wine and their characteristics

Red wines

Made from black grapes, red wines are characterised by their intense ruby to deep garnet colour. Their structure varies according to grape variety and ageing. The tannins are more or less powerful and the acidity more or less pronounced.

White wines

Made from white or black grapes, white wines range in colour from pale yellow to deep golden. Their style varies considerably, from dry and mineral to rich and unctuous. White wines, therefore, offer a wide range of aromas. There can be fruity notes, honeyed aromas etc.

Rosé wines

Rosé wines are characterised by their light pink/salmon colour. They are a refreshing option for summer, thanks to their acidic structure and hints of citrus fruit.

Sparkling wines

Characterised by their bubbles of differing sizes, sparkling wines fall into two main categories: Wines made using the traditional method and wines made using the ancestral method.
Wines made using the traditional method, such as Champagne, undergo a second fermentation in the bottle. This gives them greater aromatic complexity and more finesse in terms of texture.

Ancestral method wines, such as Prosecco, are produced by single fermentation. They are therefore lighter and fruitier.

Sweet and syrupy wines

Sweet and syrupy wines are rich in appearance and sweet in taste.
This is due to the over-ripening of the grapes.
They are generally drunk at the end of a meal, with desserts or cheeses.

How do you pair food and wine?

The basic rules for successful pairing

Wine should enhance the flavours of the dish without masking them, and vice versa.
The food and wine pairing must therefore create a balance between the textures of the dish and those of the wine. A bold dish, for example, will go well with a lively wine, whereas a creamy dish should be accompanied by a rounder wine.

You can also play on the similarity of flavours between the food and the wine.

Conversely, you can use contrasts to create a sensation of surprise and freshness. For example, a spicy dish goes well with a slightly sweet wine that will soften the spices. A fish dish can be paired with white wine to add a touch of freshness.

Classic pairings: Red meat and red wine, fish and white wine

The classic pairing par excellence is red wine with red meat. Choose a full-bodied red wine to accompany grilled red meat, and a lighter, fruitier red wine for red meat in a sauce.
With white fish or roast poultry, it's best to opt for a dry white wine.
Grilled poultry is best served with a fresh rosé.

Cheeses are just as important when it comes to pairing with wine. In general, white wines are the best option.
Dry, mineral wines are ideal for soft cheeses, while sweet wines go perfectly with blue-veined cheeses.
Certain light, fruity red wines go well with hard cheeses.

Pairing food and wine for every occasion

For a romantic dinner

For a romantic dinner, opt for elegant, refined wines. Choose pink Champagne as an aperitif, dry white wine to accompany a fish or shellfish dish, and a light Pinot Noir for white meat. Finish by sharing a glass of sweet wine with your other half.

For a festive meal

For festive meals and special occasions, you can be more daring with your pairings. Bring out your best vintage! A wine which has been aged or a grand cru to impress your guests is always a success. Don't hesitate to play on contrasting aromas and textures to create a made-to-measure taste experience.

For an aperitif or cocktail party

For aperitifs, it's best to opt for light, refreshing wines. Choose a sparkling Prosecco, a dry, fruity white wine or a rosé from Provence to accompany your appetisers.

Le Cordon Bleu Paris programmes during which you can learn about food and wine pairing

The Wine & Management Diploma

The Wine & Management Diploma is a comprehensive 10-month programme that will give you a solid grounding in the world of wine. From viticulture and tasting to marketing and cellar management, this programme leads to a double degree in collaboration with URCA (Université de Reims Champagne-Ardenne). You will also learn how to pair food and wine with teachers who share your passion!

The 2-week intensive Oenology programme: Wine Regions & Tasting

This two-week intensive programme completely immerses participants in the world of wines and spirits. From learning how to taste, to food and wine pairings and studying the main French wine growing regions, this programme will give you a better understanding of the differences between, and characteristics of, our wine growing terroirs.

Wine workshops

Le Cordon Bleu Paris – Hôtel de la Marine also provides a range of wine workshops led by professional sommeliers. These workshops will introduce you to leading grape varieties and emblematic appellations and introduce you to the art of food and wine pairing. Several 2-hour courses are available from €70. There are workshops on Burgundy wines, Bordeaux wines, Rhône and Loire wines, and other wines grouped together under the name Grands Terroirs.

How do you pair food and wine?Le Cordon Bleu Paris