Vins de France: Home

World cuisine


Rich in protein and very popular in vegetarian cooking, tofu is a sort of "plant cheese". It offers a neutral aromatic base that soaks up the tastes of the foods with which it is cooked. Its natural partner is a smooth, fruity wine with little aroma, often served chilled.



A combination of delicate vegetables all cooked separately but with caramelised notes in common. Delicious served hot or cold! Ratatouille is a more complex dish than you might think. To do it proud, the wine must make its presence felt in the mouth and have an intense taste - under pain of getting lost in the dish’s aromas. Ratatouille also goes very well with a well-balanced rosé, served without over-chilling.




Raw fish usually has a strong taste and a texture that is both oily and light. When served as sushi, it is garnished with rice and soaked in soy sauce, which contributes a wonderful bitterness that must be taken into account when selecting the wine. The perfect solution is to serve a dry white that is both lively and aromatic, on a par with the taste of the fish.




Scrambled eggs

In general, eggs don’t really go with wine because they can’t cope with tannins or fruity aromas. A slightly metallic taste can even result from contact with red wine. A fresh white, however, can be recommended to go with creamy scrambled eggs. It needs to be sufficiently lively to dominate the taste of the yolk and it needs to add a welcome mineral touch.




There are countless varieties of pizza; the only limit is that of the chef’s imagination! There are, however, two constants in traditional pizzas: the acidity of tomato and the creaminess of melted cheese. An intense red or a rosé at room temperature is needed to stand up to the combination of ingredients. But above all, the wine has to be balanced – neither too lively, nor too oily as the dish is both already.



A hamburger is all about contrasts: the acidity of the tomato and the gherkin (or pickled vegetables) is counterbalanced by the sweetness of the ketchup and the full-bodied flavour of the beef. Meanwhile, meat juices gradually soak into the sweetish burger bun. Red wines lend themselves nicely to the job of harmonising with this cocktail of savours and textures. They offer a welcome touch of balance.  Favour a fresh young wine for its supple tannins.



The difficulty here stems from the power of the spices that make this such a delicious dish.  To go with a full couscous – served with vegetables in bouillon and several meats – a wine has to have aromatic authority. A velvety red with plenty of density in the mouth will do the job, as will a rosé or a white as long as it has aromatic character.



Meats, seafood, peppers and garlic combine with saffron rice in this very aromatic dish. Your mission will be to select a wine, ideally a red, that is sufficiently full-bodied to withstand such a mix of savours, yet sufficiently smooth in the mouth to carry the finesse of the spices.




A host of tasty spices are used in tandoori cooking, and they are stars in their own right. Chili pepper, paprika, garlic and cumin to name but a handful, add a woody and plant-like touch that is reminiscent of liquorice.  They will sit very comfortably with balanced red wines that are neither too delicate nor too tannic, and have intense aromas. Very flavoursome white wines are also suitable, as long as they are dry and young.


Chili con carne

Chili is a blend of spices, the main ingredient being hot chili pepper. When combined with beans and beef it loses some of its fire, but it generally makes for very hot dishes.The wine therefore needs to be packed with taste: rich for reds, but younger and oilier for whites, with staying power on the palate.





Select your country and your year of birth

Obligatory fields