It's customary to serve red wine with meat. While game goes wonderfully well with wines from the southern Rhone Valley, and lamb marries the texture of its flesh with the supple tannins of a Pauillac a few years old, there are many cases where meat and white wine can be a perfect match. Poultry, for example, finds an ideal companion in some of Burgundy's fine white wines, while the famous poularde with morels and yellow wine expresses itself perfectly with a great arbois. Structured white wines aged a few years are often far too powerful for fish and find in the flesh of white meats, such as veal, a worthy adversary. As for red meats and game, we recommend pairing them with more racy reds, while ensuring that neither the dish nor the beverage dominates the debate.
It's high time to put an end to the long-held, yet false, notion that cheese is a perfect match for great red wines. In reality, most cheeses - with a few exceptions, such as Saint-Nectaire - are absolutely incompatible with red wines, whose structure is overwhelmed by the strength of the cheese. The best pairings are usually white wines. You need to have tasted a Sancerre and a fresh goat's cheese, a Sauternes and a Fourme d'Ambert, or an Arbois and a Comté to understand how damaging it is for red wines to be systematically offered on the cheese platter.