What to drink with a pot-au-feu? Food and wine pairing

Pot-au-feu is a traditional French dish, a symbol of the "Sunday meal". It's a balanced, tasty dish that requires patience when simmering the ingredients. The meat is naturally the main component of the dish, and requires two styles of cooking (braised to mark the meat, then simmered). This is where the meat takes on its stringy texture. The meat is usually accompanied by garden vegetables. Carrots, turnips (with cloves stuck in for flavor), potatoes... It's a gourmet dish with lots of flavor, but without the bleeding. To accompany a pot-au-feu, we recommend red wines only, as white wines, served chilled, will contrast too much in temperature with a generally very hot dish. 

The golden rule for choosing the right wine for a pot-au-feu is to respect the tannin content. You don't want too much tannin, as it can distort the dish and overwhelm it with its powerful texture. Select more opulent wines, rich in flavor but with a rounded mouthfeel:

 

> Food and wine pairing guides

 

THE LOIRE

• For lovers of Loire winesIf you're a wine lover, we recommend a Pinot Noir-based wine such as Sancerre or Menetou-Salon. Our partner domain, the Domaine Denizot offers a Sancerre that's a perfect match. Its Pinot Noir gives off aromas of red fruits, with a remarkable smoothness on the palate.

 

For lovers of more powerful Rhône or Languedoc wines, it's possible to indulge yourself. Opt for appellations that are more juicy than structured. And if, like me, you like to start your pot-au-feu with a slice of butter and marrow bone, you've come full circle! Well, back to the wine...

 

RHÔNE

• For the Rhône, Syrahs that have not been aged in barrels are ideal. The black fruit and pepper notes are perfect. You can also choose Crozes-Hermitage for example.

 

LANGUEDOC

• Further south in the southern part of the region, Côtes-du-Rhône-Villages such as Plan-de-Dieu are very good. In the Languedoc region, the same applies. Wines without barrel ageing, but with great taste, are to be favored. The "simple" appellation Languedoc is an excellent accompaniment to your pot-au-feu.

 

We have also many partner domains that will be perfect for you. 

A little aside for people who don't like red wines and want a red wine. You need to find a dry, very fruity wine. Pot-au-feu can be reminiscent of sauerkraut (nothing to do with the ingredients, we agree, I don't want to incur the wrath of the Alsatians), but for the taste of the simmered dish. It might be a good idea to choose an Alsatian wine, like a Riesling, that will balance the aromas of the dish.

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