Soups
– Gazpacho (Cold soup made from mashed or pureed raw vegetables, primarily tomatoes) – neutral dry white wines;
– Consommé (chicken or beef broth) – dry sherry;
– Chicken soup – Chardonnay or Pinot Blanc of medium fullness;
– Fish soup (based on cream) – Muscade, Pinot Grigio, ordinary Chardonnay;
– Fish soup (tomato-based) – medium density Italian red wines;
– Bouillabaisse (Marseille soup with seafood, fresh fish, white wine and aniseed vodka) – dry white or rosé wine from Provence, white and red Côte du Rhône;
– Onion soup – Sancerre or “Sauvignon Blanc” without aging in oak barrels, “Aligote”;
– Broccoli soup with cheese – sweet sherry (amontillado or oloroso);
– Carrot soup with coriander – “Alsatian Muscat”, Argentinian Torrontes;
– Chicken soup with leeks – dry white from the New World, simple red Rhone;
– Thick meat soup – inexpensive Italian red wines, local Provence wines, Côte du Rhône red wine
Mushrooms
Most require rich, red thick wines: Cahors; Pomerol; Chateauneuf-du-Pape (Chateauneuf-du-Pape); Morgon (Morgon); Moulin-a-Vent, as well as the best red Burgundian wines from the Pinot Noir variety. We recommend different types of wines for individual dishes:
– For cold mushroom snacks, Pinot Grigio white wine;
– Champagne Blanc de Blancs for wild mushroom fricassee;
– To mushrooms with chicken in sour cream sauce white Riesling wine (Riesling);
– Cotes du Rhone Villages red wine with mushroom omelette.
Poultry dishes
Chicken
– Fried / grilled chicken – Soave, Barbera, not too heavy red Burgundy;
– Fried / grilled chicken with garlic – aged in Chardonnay barrels, Rioja red wine; Fried / grilled chicken with tarragon – dry Chenin Blanc, Vouvre;
– Chicken with curry sauce – white wine of the Loire Valley, “Gewürztraminer”;
– Chicken with ginger – white RONSKY, “Gewürztraminer”;
– Chicken with lemon – Muskade, white Burgundy, Chablis;
– Chicken with spices – Australian Shiraz;
– Chicken stew – red wines Croze-Hermitage, Lirak;
– For chicken in sour cream with mushrooms White dry Bourgogne; Graves; Vouvray (Vouvray); Pouilly-Fume;
– White dry Chardonnay for chicken with tarragon; Bourgogne Chardonnay;
– To chicken with tomatoes and garlic, red dry Cotes du Rhone Villages (Cotes du Rhone Villages); Crozes-Hermitage;
– Red dry Fleurie with chicken in red wine; Anjou (Anjou); Saint-Joseph (Saint-Joseph).
Duck
– Duck meat – German Riesling, Burgundian or Californian Pinot Noir;
– Roast duck – Australian Cabernet, Nebbiolo, Zinfandel;
– Roasted duck with orange sauce – semi-dry Vouvre, Loire red;
– Peking duck – Alsatian Pinot Gris and Riesling;
– Smoked duck – California Chardonnay and Fume Blanc;
– To fried duck meat Red dry Bourgogne Pinot Noir (Bourgogne Pinot Noir); Cahors; Saint-Emilion (Saint-Emilion); Cote-Rotie; Chateauneuf-du-Pape (Chateauneuf-du-Pape);
– For duck with oranges Red dry Anjou (Anjou); Cabernet d’Anjou (Cabernet d’Anjou); Touraine-Amboise … White dry Vouvray;
– For duck with mushrooms Red dry Moulin-a-Vent (Moulin-a-Vent); Bourgogne Pinot Noir; Pomerol; Cahors; Chateauneuf-du-Pape (Chateauneuf-du-Pape); Morgon (Morgon).
Goose
– For goose meat – white dry Tokay Pinot-Gris (Tokay Pinot-Gris); Gewurztraminer, red dry Cote-Rotie; Hermitage (Hermitage); Chateauneuf-du-Pape (Chateauneuf-du-Pape); Saint-Emilion (Saint-Emilion); Margaux (Margaux).
Turkey
– Roasted turkey – aged in Chardonnay, Merlot, Pinot Noir barrels;
– Turkey with cranberry sauce – red wines of Rhone Valley, “Merlot”, Australian “Shiraz”;
– For the turkey – red dry Bourgogne; Haut-Medoc; Margaux (Margaux).