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.