Wine & cellar advice
Food and wine pairing: our advice for hosting in Nice
Food and wine pairing relies on three basic principles: avoiding one overpowering the other, playing on regional affinities, and prioritizing texture.
Niçoise cuisine
Socca and pissaladière: white Bellet or white Provence. Salade niçoise: dry rosé de Provence. Petits farcis: light red from the Rhône Valley. Daube niçoise: structured red (Bandol, Rasteau).
Classic French cuisine
Foie gras: Sauternes, sweet Jurançon, or Champagne blanc de blancs. Roast poultry: red Bourgogne Village. Beef: Bordeaux or Northern Rhône. Cheeses: sweet white with blue cheeses, full-bodied red with cooked hard cheeses.
Mediterranean cuisine and fish
Grilled fish: crisp dry white (Chablis, Bellet, Sancerre). Bouillabaisse: structured rosé or white Rhône (white Châteauneuf-du-Pape). Raw shellfish: Muscadet, Picpoul de Pinet, extra-brut Champagne.
International cuisine
Japanese: crisp dry white or Champagne blanc de blancs. Spiced Indian: Gewurztraminer, Riesling, or sweet wine. Italian: Italian wine from the same region (Barolo with meat, Vermentino with fish).
General rule
When in doubt about a varied menu, a crisp dry white and a light red work well with most dishes. Avoid overly powerful wines with delicate dishes.
Frequently asked questions
- Can red wine be served with fish?
- Yes, with cooked fish (fish in sauce, seared red tuna). Avoid with raw or smoked fish.
- How many wines should be planned for a dinner party of 8 people?
- A minimum of two wines (one white + one red), three for a long menu. Estimate 0.5 bottles per person for a classic dinner.
- In what order should wines be served during a meal?
- From lightest to fullest-bodied, from youngest to oldest, from driest to sweetest.