Food & Wine Pairing

Food and wine matching should not be overlooked; the right pairing will enhance a meal, making the combined experience greater than the sum of its parts.

Traditionally, to fully appreciate each wine, white wines are served before reds, young wines before those with ageing potential and unoaked wines before oaked wines. However, this is not always practical, for example a starter may be best served with a red and a main course with a white.

Louis Latour wines go well with regional Burgundian dishes such as Boeuf Bourguignon and Jambon Persillé (jellied ham with parsley) or local cheeses such as Soumaintrain and Epoisses.

Other well known combinations work well too; a richer white with lower acidity will enhance fish in a creamy sauce and a crisp Chablis is the perfect partner to Oysters. Other possibilities include Meursault Blagny with grilled lobster or a full-bodied red, such as Pommard with a chocolate fondant dessert.

Another approach is to pair foods and wines with similar flavours, for example lemon chicken with white wines with citrus flavours, such as Mâcon-Lugny "Les Genièvres”.

The last alternative is to experiment with contrasting wines and foods, for example, wines with high acidity such as Chablis work very well with oily fishes like salmon because the acidity of the wine cuts through the richness of the fish.

All these advice statements are general principles, this does not prevent creativity. Please consult our wine sheets where you will find suggestions.