Direct Supply of quality French wines

A quick rule is the following

1. Red wines pair best with bold flavored meats (e.g. red meat).
2. White wines pair best with light-intensity meats (e.g. fish or chicken or seafood )
3. Rose is ideal with aperitif or light snacks
4. Champagne is for celebrations

Below are some wines that can be paired with some excellent foot

• Chardonnay with chicken, scallops, lobster, and brie.
• Sauvignon Blanc with shrimp, acidic pork, oysters, and whitefish.
• Pinot Noir with salmon, fatty fish, and duck.
• Zinfandel or red/white Burgundy with turkey, pheasant, and quail.
• Red Bordeaux with lamb.
• Beaujolais with traditional pork.
• Cabernet Sauvignon with beef, venison, and grilled meat.
• Burgundy with braised meat and game.
• White wine served with seafood