lCaviar Sturia...French luxury Hôtellerie Française has tested for you ….m
Added on Monday 18 December 2017

Hôtellerie Française advises you for your end-of-year parties …

At the time of the end-of-year festivities, the questions surrounding the meal is often a source of bewilderment. Even more when the choice of wine comes into play … To shed some light on the subject, we asked for advice and recommendations from two sommellerie professionals.


Just a few days before the end of the year, we asked Nicole Jouffret, teacher of Service and Marketing at the Chamalières hotel school, and Romain Landrieve, restaurateur and sommelier in the Allier councils, for their recommendations – especially which wine pairings should be followed based on the dishes being served, in order to guarantee that every table is filled.
Because if the question of “what dish” is important, the question of appropriate wine is equally as important, as shown by these two members of the Union of the French Auvergne sommellerie.


A successful pairing, what is it?

“A successful pairing is achieved when the persistence of the dish is perfectly associated with the persistence of the wine,” explains Nicole Jouffret, professor of services and marketing at the Chamalières hotel trade school (Puy-de-Dôme) ). “One and the other do not collide, on the contrary, they unite. The sensations in the mouth allow one and the other to blend to give sensations tenfold. “


“Wine should never dominate a dish, just as the dish should not take over the wine.”
NICOLE JOUFFRET (Member of the USDF Auvergne)


“The examples are numerous but we will remember the inevitable sauternes that stifles the foie gras, or certain cheeses from Savoie, such as the Reblochon, which dominate the red wine,” she says. Other basic combinations are to be avoided : “The red wines should generally be avoided with marbled cheeses because they marry very poorly with the taste of the mold.”


Some basic principles to respect according to Nicole Jouffret


Hot foie gras with spices:

The Crus Bourgeois Médoc reveal melted tannins, a beautiful harmonious body. Pepper and liver fondant love these characteristics.
For a terrine of foie gras, opt instead for a dry white chardonnay wine from Burgundy.


Seafood platters:

Characterized by their strong iodized and salty taste, seafood requires a fairly solid white wine. Another absolute rule is to avoid white wines that are too woody which marry very badly with the iodized notes. Opt instead for non-wooded chardonnays from the Chablis vineyards or the sauvignons from Sancerre. Another option: champagne, with a preference for white whites or unmetered champagnes with no sugar.


Cooked seafood:

With crawfish or lobster, which both have a tasty meat, they are often accompanied by sauces. You should accompany these dishes with a somewhat strong white wine that has a strong consistency.



Game meat offers great flavors and tastes. Red wines are a perfect match for these requirements. The tannin in a wine particularly appreciates the blood of meat cooking. The Mourvèdre grape varieties from the Bandol vineyard offer powerful, smoky and spicy wines, stretched by beautiful freshness.



Each cheese has a wine that corresponds to it.
The red wines should definitely be avoided with marbled cheeses such as Roquefort, Fourme d’Ambert, and Blue d’Auvergne because they marry very badly with the taste of the mold. A less well-known pairing is one with natural sweet wines such as rivesaltes, banyuls or porto.
Choose dry, fruity white wines such as Sauvignon de Loire from Sancerre or Pouilly smoked type for goat cheeses such as Valençay or Sainte-Mourre de Touraine.
Comte cheese belongs to the family of cooked, pressed cheese.  It is recognized by its fruity aromatic palettes. Opt instead for “fat” white wines offering a buttery side of hazelnut aromas such as Jura yellow wine or a white Grenache from Languedoc-Roussillon that will make an original pairing.



A reference accompaniment with dark chocolate is the Maury which is a sweet natural wine from the Pyrénées-Orientales. Its romantic power and its candied fruit aromas will envelop the bitterness of the cocoa.
Another hint is to pair with some red wines such as Argentine Malbecs.  The drying tannins blend with the bitterness of cocoa and the duo is delicious. The white chocolate is back on our tables: serve it with a white wine from the Loire, a Vouvray for example, or muscats of Rivesaltes which are both excellent choices. These are wines to be served slightly chilled.


Initial article : La Montagne Clermont-Ferrand

Our latest news

Our latest news
All information related to hotel industry and food services