DuFilAuxPates

Les Vins et la Cuisine

 

Tout d’abord, rappelons ici quelques règles de base concernant l’ordre de service des vins en eux-même, sachant que le vin servi ne doit jamais faire regretter le vin précédent.

 

Un vin blanc précède un vin rouge

Un vin sec précède un vin moelleux

Un vin léger précède un vin corsé

Un vin simple précède un vin complexe

Un vin jeune précède un vin vieux

 

Ensuite, quelques conseils de bon sens peuvent vous guider dans le choix des vins.

En effet, c’est généralement à partir du menu que l’on choisit les vins et non l’inverse :

 

A cuisine simple, vin simple

A repas simple, vin unique

A plats légers, vin légers

A mets gras, vin frais

A plats corsés, vin puissants

A plat régional, vin régional

A grande cuisine, grands vins

 

Enfin, il existe certains plats ou préparations qui dénaturent le goût du vin, et il est préférable de s’abstenir sur plats fort épicés, anchois, ail, fromages crémeux très forts, vinaigrettes, desserts très sucrés et glaces, ou alors boire de l’eau.

 

 

Les entrées

 

 

Entrées froides

 

Crudités                          rosés légers                             rosé de Provence , rosé du

                                                                                        Marmandais

 

Salades composées         blanc secs, rosé légers            Sauvignon, Sylvaner

 

Melon                             vin doux naturel                      Banyuls, Rivesaltes

 

Foie gras                         blanc liquoreux                       Sauternes, Jurançon

 

 

Entrées chaudes

 

Asperges                         blanc léger, Muscat                Sancerre, Ladoix, Muscat

                                                                                      d’Alsace

 

Gratin de légumes           blanc sec peu fruité                Sauvignon, Chablis

 

Tartes aux légumes         blanc sec, rosé sec                  Sylvaner, Bellet, Arbois,

                                                                                        Lirac

                                        rouge léger                              Saumur Champigny

 

Pâtés en croûte                rouge léger                              Beaujolais, Côtes

                                                                                         du Ventoux

 

Quiches, soufflés             blanc de Savoie                      Apremont,

                                                                                       Chignin-Bergeron

 

Tartes au fromage            rosé léger                                Bergerac,

                                                                                        Côteaux d’Aix

 

Œufs, omelettes               rouge frais                               Brouilly, Arbois,

                                                                                         Lirac

 

Omelette truffes               rouge fin                                 Hermitage, Volnay,

                                                                                        Pinot d’Alsace

 

Quenelles,                        rouge fin, blanc fruité             Chinon, St Estèphe,

                                                                                        Mercurey

Vol au vent                                                                      Tokay, Quincy

 

 

Charcuterie

 

Jambon, rillettes               rouge un peu acide                 Côtes du Ventoux,

                                                                                         Pinot

 

Pâtés                                 ou blanc sec                            Bourgogne Aligoté,

                                                                                         Muscadet

 

Boudin noir                       rouge souple                           St Emilion, St Joseph,

                                                                                         Bourgueil

 

Andouillettes                     rouge ayant du corps              Fitou, Irancy, Buzet

 

Viandes froides                 rouge, rosé généreux              Médoc, Cahors,

                                                                                          Mercurey

Rouges et blanches                                                           Tavel, Gaillac

 

 

Fruits de mer et crustacés

 

Huîtres                              blanc sec                                  Muscadet, Sancerre,

                                                                                          Riesling

 

Plateau de fruits                blanc sec frais                          Entre-deux-mers, 

                                                                                          Chablis

de mer                                                                                Sancerre, Riesling

 

Homards, Ecrevisses         Grand vin blanc                       Riesling gd cru,

                                                                                         Montrachet

Langoustes                                                                       Château-Chalon,

                                                                                          Pouilly Fumé

                                                                                    Champagne brut millésimé

 

Moules, Coquillages          blanc sec                                  Gros-plant, Muscadet,

                                                                                          Sancerre

                                                                                          Quincy

 

Poissons froids

 

Terrines et mousses            blanc un peu fruité                 St Véran, Tokay,

                                                                                           Graves       

De poisson

 

Poissons fumés                   blanc très sec                          Apremont, 

                                                                                           Savennières

                                           Alcool blanc                              Aquavit, Vodka

 

Caviar                                  Grand vin blanc                        Tokay, Riesling,

                                                                                           Champagne

                                             Alcool                                       Vodka, Barrack

 

Les Poissons

 

Poissons grillés                    blanc riche et sec                      Auxey-Duresses,

                                                                                              Chablis

                                                                                              Savennières,

                                                                                              Bâtard-Montrachet

                                                                                               Meursault,

                                                                                              Riesling Gd cru

                                                                                              Condrieu,

                                                                                              Vin de Corse

                                            rouge  léger                           St Nicolas de Bourgueil

                                                                                           Saumur-Champigny

                                                                                               Chiroubles,

                                                                                               Marsannay

                                                                                               Pinot d’Alsace

 

Poissons pochés                  blanc sec et délicat                     Sauvignon, Rully,

                                                                                                Chablis

sauces crème ou                                                                      Sancerre,

                                                                                                Saumur blanc

beurre blanc                                                                            Puligny-Montrachet,

                                                                                                Corton

                                                                                                Vins du Jura,

                                                                                               Château-Grillet

 

Poissons frits                       blanc riche et bouqueté           Côtes du Rhône blanc

                                                                                             Crozes-Hermitage,

                                                                                             Graves

                                                                                             Tokay,

                                                                                             Auxey-Duresses

 

Matelotes                            Même vin rouge que                 Bandol, Palette, Irancy

                                               la sauce                                 Givry, Chinon, Cahors

                                                                                             Graves rouges, Buzet

 

Bouillabaisse                      blanc et rosé corsé                    Vin de Corse, Muscadet

Bourride, Cotriade                                                                rosé de Provence, Tavel

Tapenade, Aïoli                                                                     Gaillac blanc et rosé

 

 

Les Volailles

 

Volailles rôties                    rouge corsé bouqueté                  St Emilion, Pomerol,

                                                                                                St Estèphe

                                                                                                Côtes de Bourg,

                                                                                                Pommard

                                                                                                Nuits St Georges,

                                                                                                Côte-Rôtie

                                                                                                Minervois

 

Volailles à la crème            rouge fruité et épicé                      Palette, Fitou,

                                                                                                St Chinian

Fricassées                                                                                Crozes-Hermitage,

                                                                                                Savigny

 

 

Le Lapin

                    

Civets                                 rouge charpenté                           Cahors, Chinon,

                                                                                                Moulin à vent

 

Rôti                                    rouge bouqueté                            Côtes de Bourg,

                                                                                                Fixin, Bandol

 

 

Les Gibiers    

 

Gibiers à plumes                  rouge souple                               St Julien, Margaux,

                                                                                                Mercurey

                                                                                                St Emilion,

                                                                                                Marsannay,

                                                                                               Chambolle-Musigny,

                                                                                               Chinon

 

Gibiers à poils                      rouge riche                                  Châteauneuf du pape,

                                                                                                Madiran, Pomerol

                                          même vin que la sauce                                              

                                                                                                Pommard,

                                                                                                Bonnes-mares

Les abats 

Tripes, Langues                    rouge pas trop corsé                   Gamay de Touraine,

                                                                                                 Chinon

Cœur, foies                                                                               Juliénas, Bugey,

                                                                                              Côtes du Frontonnais

                                                                                                 St Emilion

 

 

Le Bœuf

 

Viandes rouges                     rouge corsé et tannique              St Joseph, Cornas,

                                                                                                  Médoc

                                                                                                 Pommard, Bandol

 

Bœuf en daube                      rouge puissant et                        Gigondas, Rully,

                                                                                                  Arbois

et ragoûts                              aromatique                                  Vosne-Romanée,

                                                                                                   Fixin, Faugères

                                                                                                Châteauneuf du Pape

 

Pot au feu                              rouge corsé                                Costière de Nîmes,

                                                                                                 Cahors

                                                                                                 Fitou, Monthélie,

                                                                                                 Cornas

 

Le Veau

 

Rôti de veau                          rouge tendre                               Santenay, St Emilion,

                                                                                                 Mercurey

 

Veau en sauce                       rouge ferme                               Pomerol, Bergerac,

                                                                                                 Bandol

brune ou blanche                   blanc corsé                                Côtes du Jura,

                                                                                                 Vouvray sec

 

L’agneau

 

Agneau rôti                           rouge léger et tannique             St Emilion, Margaux,

                                                                                               Graves     

Gigot, épaule                                                                          Côte-Rôtie,

                                                                                               Saumur rouge

 

Ragoût de mouton                rouge rustique                           Béarn, Madiran,

                                                                                               Cahors, Ajaccio

Navarin                                                                                   Coteaux d’Aix

 

Le Porc

 

Rôti de porc                          rouge charnu                            Cahors, Gigondas,

                                                                                              Pomerol

                                                                                               Corton, Béarn

 

Porc braisé                            rouge léger ou                          Chinon,

                                                                                               Côtes du Ventoux

et en sauce                           blanc parfumé                           Arbois, St Péray,

                                                                                               Mâcon

 

 

Quelques plats régionaux

 

Confits : Madiran, Irouléguy, Pécharmant

 

Cassoulet : Cahors, Madiran, Fronton, Béarn, Buzet

 

Bouillabaisse : Rosés de Provence, Vin de Corse, Bandol, Tavel

 

Choucroute : Riesling, Sylvaner, Champagne

 

Bacckeoffe : Tokay, Pinot, Riesling

 

Kougloff : Gewurztraminer

 

Tripoux : Beaujolais village

 

Lamproie à la Bordelaise : Margaux, St Julien

 

Fondue Savoyarde : Apremont, Abymes

 

 

Les pâtes

 

Pâtes aux fruits de mer et poisson : Vin blanc sec et frais

 

Pâtes à la viande : Vin rouge léger

 

Pâtes au fromage : rouge léger ou blanc pas trop sec

 

 

Les Desserts

 

Les Glaces et les sorbets ne supportent que de l’eau ou les alcools forts.

Les desserts sucrés pourront être accompagnés de vins liquoreux comme les Coteaux de Layon, Sauternes, Barsac, Jurançon moelleux, Gewurztraminer vendanges tardives ou  Banyuls, frontignan et Rivesaltes.

Enfin vous ne commettrez aucune faute de goût en servant un Champagne demi-sec de préférence , car vous aurez réservé le brut pour l‘apéritif.