Here are a few ideas you should consider for French dessert wines for a dish that you have especially prepared.

1 Choosing a Wine for Cold Desserts

If you are planning on having a sorbet or ice cream type dessert, then you have to think about which dessert wine would really complement it. I always think that a nice Sauterne is perfect, but this should not be served chilled as your guests palates will already be dulled by the cold of the dessert, so the white wine should be sweet and warmish in comparison.

2 Choosing a Wine for Hot Desserts

I love all sorts of fruit tarts as desserts especially served with lots of crème fraiche, so when choosing a wine it is wise to be careful not to choose one which is either too sweet or too heavy. A nice light slightly chilled and slightly sweet white wine is the perfect accompaniment to rich creamy desserts.

3 Choosing a Wine for Rich Chocolate Desserts

I am a true chocoloholic and absolutely adore rich chocolate desserts whether it is a mousse of rich gateau as well as a heavy chocolate ganache. I think a velvety sweet dessert wine goes perfectly with such rich desserts.

I believe dessert wines should be carefully selected to match the food prepared for a dinner party. However, I also think it really is a matter of personal choice at times. If we follow the guidelines that a sweet wine will be a much more appropriate choice to accompany desserts then after that I think it is great fun to taste which one I like the best. Are you the same?

Here are four of my favorite pork dishes.

1 Blue Cheese, Bacon with Chive Stuffed Pork Chops

I love the combination of blue cheese and pork. I also like to add some apple to the blue cheese sauce because it creates a very tasty sweet and sour feel to it. The chops should be cooked to perfection and melt in the mouth and the sauce rich and full of the flavors of the cheese and bacon.

2 Pork Tenderloin Diane

We all know how good steak Diane is when cooked to perfection, but this recipe can also be wonderful with pork. I use médaillons of pork which when sautéed simply melt in the mouth. I love to serve this dish with puréed potatoes and asparagus with lots of good quality butter over both.

3 Porcini Pork

I love porcini mushrooms and a cream sauce made with them together with herbs then poured over roasted pork tenderloin, makes a wonderfully nourishing and rich meal. I really like to prepare creamy sauces in the wintertime because they are so very warming. Served with pureed potatoes and haricots verts this is a delicious winter meal.

Do you have a favorite winter treat that you enjoy preparing for your family? I love pork of any kind and love to prepare ribs on the barbeque in the summer. But rich creamy sauces and good cuts of pork are fabulous winter meals.

Of course there are other champagne options available, but they will never truly replace the taste and the fizz of a true bottle of French Champagne, no matter how much we try to kid ourselves that they do. As with French wine France takes their production of champagne very seriously. The method of making it is centuries old although there is much discussion as to who was the first to ‘invent’ it.

It was in fact created by an English man in 1662, however a merry Benedictine monk Dom Pérignon perfected the art of champagne making that same century. Here are just a few of the very best that you will find around today.

1 Dom Pérignon

2 Moët Chandon

3 Krug

4 Mumm

5 Taittenger

6 Clicquot

7 Piper-Heidsieck

8 Roederer

The Champagne region of France is in the northeast of France and covers a pretty large area of the country. For centuries the champagne produced here has been sought after by people from all over the world. La Méthode Champagnoise is something the French guard well and although other countries produce ‘sparkling wines’ they do not call them champagne in deference to the French method of making their incredibly well known brands.

It would be lovely to say that we never need an excuse to buy a bottle of French champagne, however, when we do treat ourselves to one, it is so much nicer. There is nothing quite like the pop of a champagne cork to get everyone in the mood for a celebration. I know that we always have a bottle on Christmas day as well as on New Years’ Eve. There is no better way to say goodbye the old year and welcome the new one in than with a good bottle of French champagne.

I spent many years in the Bordeaux region of France, so not only did I have the opportunity of exploring the vineyards but I also got to taste many of the wonderful wines that are produced in the area. Wines of Bordeaux are known the world over and thousands of bottles are produced annually for the home and export markets. There are some marvelous vineyards dotted around the region which offer tours and some do have accommodation as well. Here are just three of the fabulous wineries found in the region of Bordeaux.

1 Château de Pitray

This superb Château has been the ancestral home of a family for over six hundred years. The wines produced here are renowned all over the globe. The vineyards stretch over 74 acres of land and they produce 240,000 bottles of round, supple and deliciously fruity red wine, carrying the Appellation “Côtes des Castillon” annually. If you are ever traveling to France and the Bordeaux region, this beautiful place offers accommodation and tours of the estate.

2 Château Beauregard

This vineyard produces Pomerol wines of the highest quality. They have 750 hectares of vines set in some of the most beautiful countryside which surrounds the delightful chateau. The owners of the estate also offer accommodation and organised tours of their splendid vineyards.

3 Château Coutelin Merville

This estate produces some of the finest wine of the region and the vineyard is set in beautiful countryside of Saint-Estephe. The appellation for this region is AOC Saint-Estephe and the Merlot wines that are produced here are wonderfully rich and deep flavored making them the perfect accompaniment for meat dishes such as beef or lamb.

Do you have a favorite French wine that you discovered recently? The wonderful thing about finding a wine that you really enjoy is that it does not have to be the most expensive one in the store. I always look to see where the wine has been bottled. If it has been bottled at the chateau or property, I usually buy it because I know that only the grapes from that vineyard have been used in their wines.

Choosing the right wine for a dish

If you have as a starter a fish ‘hors d’oeuvre’ then you need to choose a nice light crisp white wine to accompany it. If your main course is a meat dish of beef, then you really need to look for a full bodied red wine that will help bring out the taste of the meat you have prepared

Dessert wines should be much sweeter so they catch all the flavors of the dessert you have prepared or bought. Cheese needs to have a red wine to accompany the stronger flavors of the various cheeses you may have on your platter.

We all know just how seriously the French take their food and of course the perfect marriage of wines with the various dishes has been a tradition that goes far back in time. Finding the correct wine to accompany a meal can seem a little bit daunting, but if you take as a general rule of thumb that the redder the meat then the redder the wine you will not go far wrong. Fish on the other hand is usually white meat – so it stands to reason that white wine will accompany these dishes superbly well.

We know that desserts are generally rather sweet – hence ‘un vin doux’ – sweet white wine – will be the natural choice to go with them. Some French cheeses can have very strong flavors so a nice rich red wine will enhance and subdue the taste of them.

Finding information about wines to accompany French dishes

If you are preparing to throw a dinner party with several courses and are wondering which wines to put with which courses, you can find so much information on the Internet these days which is very useful and extremely helpful. If you are very lucky and have a wine merchant who knows his wines like the back of his hand, he also will be able to advise you on which wines you should buy for your dinner party.

The great thing about finding a special wine for a certain dish is that it is a fun experience because you do get to sample some fine wines. There are a few that will really please you and maybe others that do not, but just think of the enjoyment you will have trying wines you have never tasted before. You are bound to find a favorite one and that is the main goal, it is like finding a treasure to go with your meals.

Pasta have always been a personal favorite of mine. As I was growing up, I discovered that there were other pastas out there, all as yummy as my childhood favorite spaghetti. Now that I’m an adult, pasta dishes are among my most favorite dishes to prepare. Why? Well, let’s see. They are easy to make. And you could easily invent any sauce for any of the pastas you could find in your local stores. Now, among all pastas, ravioli is not as easy (or as quick to prepare) as most pastas, especially if you plan to make them from scratch. However, they’re still easy enough if you just put your mind to it. Besides, they’re so yummy, you won’t mind working to make them. Well, this Bean Ravioli with a Sauce of Sausage, Escarole, and Beans sure is worth the work. Trust me.

Serves: 4

1 lb all-purpose flour
1 lb “00” flour
16 eggs
1 Tbsp extra-virgin olive oil
Pinch kosher salt
1 Tbsp olive oil
1 shallot, minced
1 Tbsp chopped thyme
4 cups cooked white beans
1/8 cup grated Parmigiano-Reggiano
To taste, kosher salt
To taste, cracked black pepper
1 lb sweet Italian sausage
3 Tbsp olive oil
5 garlic cloves, sliced thin
1 onion, large, chopped
1/3 cup chopped parsley
1/2 tsp red pepper flakes
2 cups Beef Brodo
1 cup escarole, cleaned and chopped
1 tsp chopped sage

1. Sift together the flours. Place in a mound on a cutting board. Make a well in the middle of the flour.

2. Crack the eggs into a medium mixing bowl. Add the olive oil and a pinch of salt. Beat lightly with a whisk. Pour the egg mixture into the well in the center of the flour. Slowly combine the egg and flour.

3. After the flour and the egg mixture are thoroughly combined, knead the dough for an additional 10minutes. The dough should be moist to the touch, but not sticky. Add more flour or a little cold water as needed to achieve the proper feel. Wrap the dough in plastic and allow to rest at room temperature for at least 2 hours.

4. Heat a small saucepan over medium-low heat. Add 1 Tbsp olive oil and allow to heat for 2minutes. Add the minced shallot and garlic and cook until the shallots are translucent and the garlic is tender. Add the thyme and cook for 1minutes. Remove from the heat and reserve.

5. Place 2 cups of the beans in a food processor. Add the cooked shallot and garlic mixture and puree until smooth. Transfer the puree to a small mixing bowl.

6. Add 1 cup of the cooked beans and the grated cheese to the puree. Combine well and season with kosher salt and pepper to taste. Reserve for service.

7. Remove the casing from the sausage and crumble the meat into bite-size pieces. Heat a 3-qt saucepan over medium heat. Add 3 Tbsp olive oil and cook the sausage, stirring often, until browned.

8. Add the sliced garlic, onion,1/4 cup of the chopped parsley, and the red pepper flakes. Cook, stirring frequently, until the onion is limp.

9. Add the broth, escarole, and sage. Bring to a boil, then reduce to a simmer and cook 10-12 minutes Add the remaining 1 cup beans and cook until warmed through. Season to taste with kosher salt and pepper. Skim off and discard any excess fat and reserve for service.

10. To make the ravioli, roll the pasta dough into thin sheets, about 1/16 in. thick.

11. Lay 1 sheet on a flat work surface and brush lightly with cold water. Drop 1-oz mounds of the bean puree filling onto the pasta sheet, spacing the mounds far enough to allow room to cut the ravioli. Lay another sheet of pasta over the filling mounds. Press gently around the mounds, being careful to remove all air from around the filling.

12. Using a knife or pastry wheel, cut the ravioli into the desired shapes. Depending on size, each serving should include 3–5 ravioli. Dust the ravioli lightly with flour. Cover with plastic and reserve for service.

13. At time of service, bring 1 gal heavily salted water to a rapid boil. Place the ravioli in the water and cook until the filling is heated through and the pasta is cooked, 3–5 minutes.

14. While the ravioli are cooking, reheat the sauce. Adjust the seasoning if necessary.

15. Remove the ravioli and drain well. Divide them evenly among 4 heated serving vessels. Spoon the sauce over and serve immediately with grated cheese on the side.

Bean Ravioli with a Sauce of Sausage, Escarole, and Beans might be a tad of a hassle to prepare but it is a great dish. It has a flavorful sauce and it is loaded with all kinds of good stuff to eat. In fact, just thinking about the yummy sauce is making me hungry. Moreover, beans are good for you. They are loaded with proteins without the dangerous amount of cholesterol that red meats have. They are also a good source of fiber and lowers blood pressure. Yes, they are that good for you. Although, like all things, it would still pay to consume them in moderation. So, make yourself a plate of Bean Ravioli with a Sauce of Sausage, Escarole, and Beans, crack open a bottle of Pinot Blanc or Chardonnay, and sit down to a lovely dinner… either with friends or just by yourself.  Bon appétit!

France is popular for its rich cuisine and its cuisine wouldn’t be complete without its complementary wines. Now here are top ten French white wines for those out there who prefer fish, seafood, or fowl over red meat dishes.

1. Laurent Perrier Ultra Brut NV

Product link: snooth.com
Price: $32.99
Champagne is one of the most popular drinks you will most often find in parties. Now this one has rich tones of peach stones, orange blossoms, and lemon zest with a hint of almonds. This lively wine would complement pescetarian dishes really well.

2. Le Meurger Bourgogne Chardonnay 2008

Product link: snooth.com
Price: $18.99
Burgundy is a place that’s famous not only for its Pinot noir grapes but also for its Chardonnay. So knowing that this bottle came from there could only mean good things for anyone who gets their hands on this. This wine has hints of cinnamon, honey, butter, and nuts. It would complement risotto and pasta dishes.

Wine is a very essential part of French dinners. And who could blame the French? Dishes do taste way better with the right glass of wine, don’t they? Now, I bet you’ve heard that when it comes to red meat, red wine is best. So here are the top ten French red wines for all those delicious red meat dishes you’re contemplating to serve.

10. Mouton Cadet, Bordeaux Rouge 2007

Product link: france44store.com
Price: $9.99
This red wine is full of a variety of fruit flavors including cherry, blackberry, red currant, and plum. It also has traces of several spices that makes this table red an excellent complement for main dishes with red meats such lamb, veal, and even duck.

9. Bouchard Aine, Bourgogne Pinot noir 2008

Product Link: snooth.com
Price: $10.97
A bottle of Pinot noir is among my favorites and this one is a lovely bottle with a cherry red tinge. It’s a rich fruity plump wine with a hint of wood and has a mix aroma of cherry, mint, and lime. It would complement roasted red meats such as prime ribs or roast beef, fowl such as turkey, or mild cheeses.

8. Château Peynaud 2006, Bordeaux Superieur

Product link: bordeaux-undiscovered.co.uk
Price: $12.43 (£7.72)
Bordeux wines are quite popular around the world. And this one was bottled by one of the old vintners in the Aquitaine region of France so no doubt this one would be quite good. Now, this bottle is a dark red claret with hints of plum, black currant, and berries. This would complement any red meat dishes, fowl, or strong cheeses.

To cut emissions of CO2 during wine production, ClimatePartner has suggested to replace wood-burning stoves by devices powered with the solar energy. Lacombe’s own climate-friendly ideas include automatically switching exterior lights and an innovative cooling system of circulating water, which will keep wine temperature within the optimal range of 20 to 28 degrees without harming the environment.

In addition to investing his personal time and efforts into the project, Lacombe has already spent about 14,000 US Dollars (10,000 Euros) on renovating his chateaux, and he now hopes that consumers will choose his wines with carbon neutral labels, the cost of which will be no more than that of other ordinary wines – about 10-12 US Dollars (seven – eight Euros) per bottle.

Lacombe’s wines from Bordeaux will become the first wines in the world that will carry a climate-neutral label. The winemaker plans to produce annually about 380,000 bottles of environmentally-friendly wine, thus spreading the message to save the planet from carbon dioxide pollution.