What grows together goes together. Before wine travelled the world, people drank the wine from the hill behind the village with the food from the fields below it. Over centuries, the cooking and the wine shaped each other.
If you are unsure what to pour with a regional dish, start with a wine from the same place. Here we visit one wine region at a time: three local plates, what they are, and the local glass that suits each one.
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Piedmont on a plate
Truffles, hand-pinched pasta and Nebbiolo: three classic Piedmont dishes and the local wines that go with them.
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Burgundy on a plate
Eggs poached in red wine, cheese puffs and a famously pungent cheese: three Burgundy classics and the local wines that complete them.
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Alsace on a plate
Choucroute, Munster and tarte flambée: Alsace cooks for its own white wines. Here are three classic plates and the glass for each.
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The Luxembourg Moselle on a plate
Smoked pork and broad beans, Riesling pâté and crisp fried river fish: three Moselle classics and the local wines that were made for them.
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Please drink responsibly. L’abus d’alcool est dangereux pour la santé, à consommer avec modération.