What's
on the menu?

With pizza, look for freshness above all: a fruity red with bright acidity often works better than a very powerful red.

With a charcuterie board, look mainly for a fresh, versatile wine: sparkling, rosé or a light red do the job very well.

With fish and seafood, freshness is your best starting point: look for a dry, crisp white that respects the delicacy of the dish.

A fresh wine with enough texture to match the fish's flesh and the grilled notes from cooking.

Fruit and freshness to accompany a tender, slightly sweet and surprisingly versatile meat.

Freshness, bubbles or bright fruit to cut the fat while preserving the crispiness.

With roast chicken, white or red can work. Focus on the sauce and the accompaniments.

Freshness and fruit to cut through the fat, with enough character to stand up to the brown gravy and cheese curds.

For creamy pasta, look for a white that combines freshness and body: lively enough to lift the sauce, present enough to match its richness.

With tomato sauce, look for a wine that also has freshness: fruity reds with good acidity are particularly easy to pair.

A fresh, delicately textured white to accompany their sweetness without losing the finesse of the pairing.

Freshness to cut through the cheese's richness, with enough body to accompany the whole table.