Five Food & Wine Pairings for Bastille Day

Julia Child once wrote, “In France…good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner.” Known in France as the “quatorze juillet,” this Saturday, July 14th marks the 229th anniversary of the storming of the Bastille and the beginning of the French Revolution. What better time to enjoy France’s inimitable gastronomic and vinous traditions? From Alsace to Provence, Burgundy to Bordeaux, here are five classic French food and wine pairings to celebrate Bastille Day with a sense of joie de vivre. Omelette & Champagne They say the test of a great chef is how well they can make an omelette, so why not celebrate the quintessentially French dish with a glass of Champagne? The toasty, brioche-y character of a great Champagne already gives off breakfast-food vibes, and the wine’s frothy texture and piercing flavors help cut through the omelette’s fattiness. At your Bastille Day brunch, think French and scrap the OJ from your Mimosa to kick off the festivities with a cork-flying bang. Tarte Flambée & Alsace Riesling Just across from the German border, Alsace may be France’s quirkiest corner, blending elements of both cultures with colorful results. Tarte Flambée, also known as Flammekueche, is one of the region’s gastronomic specialties. Resembling a thin-crust pizza, the dish consists of a flatbread topped with fromage blanc, sliced onions, and lardons (small, fatty cuts of bacon). Try it with a glass of Alsatian Riesling – one of the world’s most full-throttle expressions of the white variety whose pillar of mineral-laden acidity perfectly juxtaposes the dairy components of the dish. Ratatouille & Provençal Rosé “It’s a peasant dish,” declares Colette to the famous rodent-chef Rémy in the Pixar film “Ratatouille.” While ratatouille may be one of France’s simplest pleasures (and a go-to for any vegetarian visiting the country), this stewed vegetable dish has won over the hearts of French food lovers, both real and fictional alike. The dish hails from Provence, and the recipe traditionally involves bell peppers, zucchini, squash, onion, tomatoes, eggplant, and garlic – the last of which pairs exceptionally well with another Provençal delicacy: Rosé. Provence is famous for its bone-dry Rosés, emulated across the globe, whose herbaceous zest works wonders with ratatouille’s verdant, earthy tones. Boeuf Bourguignon & Red Burgundy “Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man,” said Julia Child of the hearty boeuf bourguignon. The recipe for this classic beef stew with carrots and onions already calls for red wine, typically from its namesake Burgundy. Pair like with like and enjoy a glass from Pinot Noir’s ancestral home alongside the dish. Red Burgundy’s savory herbal tones will complement the dish’s meatiness, while the wine’s elegance and floral character will brighten this Parisian bistro favorite. Canelés & Sauternes Macarons? Crème brûlée? Crêpes Suzette? The list of French contributions to the world of sweet things seems endless. Canelés are a staple of patisseries throughout the country, but they were born in Bordeaux . These conical pastries, flavored with vanilla and rum, are hard on the outside, but soft on the inside with their caramelized crust and custardy core. Enjoy with a glass of Bordeaux’s other great sugary export, Sauternes. This botrytized dessert wine made from Sémillon and Sauvignon Blanc counts among the world’s finest, and only gets nuttier and more caramel-like as it ages. — Bryce Wiatrak Do you have a favorite French food and wine pairing? We can’t wait to see how you’re celebrating Bastille Day! Scan any label or search by name to add your tasting notes on Delectable.

Jacques-Frédéric Mugnier

Clos de la Maréchale Nuits-Saint-Georges 1er Cru Pinot Noir 2013

I love the energy here. A perfect warm weather Pinot to serve slightly chilled and enjoy in its youth. Herbal strawberry bouquet then loads of bright ripe red fruit. Notable balance and smooth finish. — 6 years ago

Bill, Eric and 36 others liked this
Roman Sukley

Roman Sukley

You may need to travel to Chicago Bill. We need to get @Fraser McKinley to Wrigley Field.
Fraser McKinley

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Indeed, that sounds fantastic @Roman Sukley
Bill Bender

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I will 💯 percent be there for that @Roman Sukley @Fraser McKinley

Domaine Marquis d'Angerville

Champans Volnay 1er Cru Pinot Noir 2011

Beautiful wine! Tart cherry, mocha, dried herbs, lavender, floral, very elegant, silky texture with good purity and crisp acids. — 7 years ago

Steven, Velma and 13 others liked this

Albert Boxler

Grand Cru Sommerberg Riesling 2012

Yoon Ha

Honey, stone fruits and citrus draped over a firm structure that gives just a whisper of sweetness. — 9 years ago

Sasha, Hai and 15 others liked this

Maison Saint Aix

Coteaux d'Aix-en-Provence Rosé 2017

Pale salmon, slight green apple aroma, citrus and mineral flavors, clean crisp acidity. Very good summer rose’. — 6 years ago

Phillip, Gene and 1 other liked this

Château de Pibarnon (Comte de Saint Victor)

Bandol Rosé Blend 2016

Man, this is good. For a rose, this is big. It's also very flavorful. Watermelon on the nose and the palate, crisp, and some minerality. — 7 years ago

Robin Mendelsohn
with Robin
Robin, Jason and 4 others liked this

Domaine Bruno Clair

"Les Grasses Têtes" Marsannay Pinot Noir 2012

Very feminine and light bodied. Wonderful seafood compliment for even lighter flakey fish. Lots of acid and floral components. Dusty potting soil like earth with a lengthy cedar finish. Pretty and classic burgundy. — 8 years ago

David, Velma and 3 others liked this


Belle Epoque Brut Champagne Pinot Meunier Blend 2004

Leaning towards oxidative style. Rich and round. Bruised lemon with dusty wooly elements, rich and round with a leesy character balanced by an abundance of acidity that races across the tongue. The finish has a walnut like element complemented by buttery brioche. A real pleasure. Went well with steak and green beans! Oxidative champagne and meat(even red) can be surprisingly amazing. — 9 years ago

Jenelle Cook
with Jenelle
Velma, Devrim and 1 other liked this

Hugel et Fils

Jubilee Alsace Riesling 2009

Structured and muscular Riesling. Full bodied with a weighty richness to it. Almost green looking in the glass. Started with key lime pie, minerals, and Haribo gummy bears before moving into riper notes of baked apricot and tangerine. Looooong finish. Really opened up and waltzed across the stage after an hour open. Will easily age another decade. Tannin? — 6 years ago

Bill liked this

Château Rieussec

Sauternes Sémillon-Sauvignon Blanc Blend 2001

Gary Westby

Thanks @Jim Westby for this wonderful half bottle. As you said, this wine, like the 2000 Montrose, has "turned the corner." It had huge botrytis, super rich texture and textbook Rieussec bitterness to balance out the very ripe sweetness. I found lots of orange marmalade here, and a finish so long and powerful that I am almost still tasting it this morning! — 7 years ago

Jim Westby
with Jim
Jim, Billy and 33 others liked this

Jacques Selosse

Substance Brut Blanc de Blancs Grand Cru Champagne Chardonnay

Lily Davis

Very serious stuff. So vibrant. All vintages in solera since 1986. Calva, smoke, and fresh lilies. A truly exceptional wine @Eric L. — 9 years ago

Lily, Paul and 11 others liked this