A World Tour of Flavour: Matching French Wines with Global Cuisine Favourites

France is home to some of the most diverse viticultural regions on the planet, and the food pairing versatility of the bottles produced within them goes far beyond the country’s signature dishes. While sticking to the ‘what grows together goes together’ mantra is generally a safe bet, expanding French wine pairings to other global cuisines promises a myriad of delicious matches. Curious where to begin? We’ve put together a handful of our go-to regional pairings for various global cuisines. Simply fire up your Seamless / UberEats app, grab a bottle from our recs below, and get your glasses ready.  

Note: It’s impossible to narrow down an entire country’s (or global region’s) cuisine to a simple formula, as every country’s / region’s culinary offerings are extremely varied, special, and unique in their own right. With this article, we’ve simply rounded up some common flavors and ingredients used in various dishes across a country’s / region’s signature offerings so as to seek out the most versatile French wine pairings as possible.  

Pairing French Wines with Mexican Cuisine 

Mexican dishes span the entire flavor profile spectrum, ranging from fresh and citrusy—think fish tacos, guacamole, and fresh seafood—to spicy salsas, sweet and savory meats, mole sauces, and beyond. Thanks to the array of flavors found in the country’s signature dishes, an equally diverse number of French wine pairings promise a delicious, flavor-packed experience. For dishes boasting more cilantro and fresh citrus, we recommend grabbing a white wine from the Loire Valley (Sauvignon Blanc or Chenin Blanc), or a Sauvignon Blanc / Sémillon white blend from Bordeaux. For smokey meats and moles, an earthy Pinot Noir from Burgundy or Syrah-based red from the Rhône Valley are both great options.  

Pairing French Wines with Indian Cuisine 

India’s cuisine is massively diverse, as the country’s large size renders it home to a variety of soil types and microclimates, as well as cultural traditions and local herbs / spices. However, a few core ingredients are regularly found across the board, including rice, whole wheat flour, red lentils, and chickpeas, with cardamom, black mustard seed, ginger, garlic, cumin, and turmeric reigning as some of the country’s most popular spices. (Note: One of the country’s most popular signature ingredients is garam masala, a powdered, seven-spice blend that includes black cardamom, cinnamon, clove, cumin, black peppercorn, coriander seed, and anise.)  

For dishes that pack some heat, we recommend trying an off-dry Gewurztraminer or Pinot Gris from Alsace. For less spicy dishes, a bright, fruit-driven Gamay from Beaujolais is always a good idea—especially when served chilled. For a versatile pairing that promises to please the masses, grab a fruit-driven rosé from Provence or the Languedoc—or take the pairing up a notch and make it a sparkling rosé from Champagne. Pro tip: Budget-friendly rosé bubbles can be found outside of Champagne, especially from the Loire Valley, Alsace, and easterly Burgundy and Jura regions.  

Pairing French Wines with Various Southeast Asian Cuisines 

It goes without saying that Southeast Asia is one of the most culturally diverse areas in the entire world, and said diversity is just as evident in its various cuisines. Although each country’s cuisine is unique in its own right, a few common flavors can be found amongst popular dishes from this area. For example, while South Asian cuisines tend to use more chilis, pepper, cumin, and other spices, Southeast Asian cuisines generally use more citrus and herbs, including lime, cilantro, lemongrass, and tamarind.  

Generally lighter on the palate, these dishes offer pronounced aromatics and a whole lot of flavor, meaning that citrus-driven, high-acid whites almost always make for a perfect pairing. Reaching for a slightly spicy Vietnamese-inspired bánh mì? A palate-coating, off-dry Alsatian Riesling promises to do the trick. Prefer a Pad Thai with less heat and more herbaceousness? Then an equally herbal, acid-driven Sauvignon Blanc from the Loire Valley will certainly bring out the best that these distinct flavors have to offer.  

Pairing French Wines with Italian Cuisine 

Italian cuisine spans the gamut of offerings, and like France, is very dependent on the region one is in. While rich, meat-heavy dishes tend to reign in northern regions, the country’s southern areas are more known for their bright, citrus-forward ingredients, as well as their emphasis on seafood over meats. For simplicity’s sake, we’re sticking to stereotypical favorites here and honing in on everyone’s Italian takeout favorites—pizza and pasta, of course.  

For pies and pastas based with savory red sauce, we recommend reaching for an equally savory, acid-forward red, such as a Grenache-based blend from the Rhône Valley or a fruit-driven Gamay from Beaujolais, as these wines’ bright acidity and solid balance between earthiness and fruit flavors will beautifully complement the similar flavors found in the tomato-based sauce. For non-red pastas (think fresh pestos, cacio e pepe, or spaghetti al limone) and white pizzas, we recommend seeking out a round-yet-balanced white from Burgundy (Chardonnay or Aligoté) or an Alpine-influenced white wine from Savoie (Jacquère or Altesse). 

Pairing French Wines with Chinese Cuisine 

Chinese cuisine is one of the most popular Asian cuisines amongst international consumers, and its diverse array of flavors, textures, and ingredients means there’s something for every type of foodie to fall in love with. Staple ingredients include rice, noodles, and soy sauce, as well as a variety of teas, oils, tofu, and more. As with many large countries, the specific dishes of Chinese cuisine vary greatly based on region and local ingredients, so we’ve stuck with highlighting a few international favorites, including Peking duck, Kung Pao chicken, and chow mein, which feature a variety of signature ingredients (noodles, chili peppers, etc.) that the country is known for.  

For Peking Duck, many experts recommend reaching for a light to medium-bodied, fruit-driven red with soft tannins, such as Gamay from one of Beaujolais’ 10 crus, or a fuller-bodied rosé from Tavel. For dishes with heat, like Kung Pao chicken, an off-dry Pinot Gris or Gewurztraminer from Alsace offers a solid pairing. For chow mein, off-dry whites will also do the trick, as will a variety of bubbles from Champagne, Alsace, the Loire Valley, and beyond.   

Pairing French Wines with Mediterranean Cuisine 

Contrary to the other categories listed, Mediterranean cuisine covers a variety of countries and cultures, with their shared location on the Mediterranean Sea—as well as their similar use of ingredients and preparations—as the thread that ties them together. When internationals think of Mediterranean cuisine, images of fresh salads, hearty dips (hummus, babaganoush), falafel, olives, and a variety of fresh fish most frequently come to mind.  

When looking at French wine pairings for these foods, a variety of whites, rosés, orange, and lighter-bodied reds could fit the bill, so long as the acid remains high and the tannins (if orange or red) are soft and light. For white options, we particularly love the high acid and salty structure of Muscadet wines, along with rosés from Provence and the Langeudoc boasting similar structure. Bright reds from Beaujolais or lighter, Alpine-influenced Mondeuses from Savoie are also great options, as are southerly Rhône, Languedoc, and/or Provence red blends using mostly Cinsault or Grenache as their base.  

Pairing French Wines with Japanese Cuisine 

Japanese cuisine is one of the most revered on the planet, and it’s no surprise why. The country’s emphasis on simplicity and expertise, coupled with its focus on local and seasonal ingredients, has rendered it one of the most celebrated cuisines in the world. Although many of the country’s unique dishes vary from region to region, we’re focusing our French wine pairings on the main dishes that most international consumers know and love, such as miso soup, sushi / sashimi, tempura, and ramen (the latter of which finds its roots in China, though has become deeply associated with Japan’s culinary scene).  

Japanese cuisine is known for its notion of umami, which is best described as “delicious savoriness.” For miso soup, brothy dishes, and even a variety of sushi / sashimi, Chenin Blanc from the Loire Valley is a great choice, as the wine’s rich fruit flavors and bright acidity will both complement and cut through the dishes simultaneously. Pairing wine with ramen will greatly depend on the ingredients, though acid-driven whites (Muscadet from the Loire Valley or Chablis) or light, low-tannin reds (Gamay from Beaujolais or Pinot Noir from Burgundy or the Loire Valley) are generally safe bets. Lastly, for all things tempura—whether fish or fried—bubbles are always a good idea. Champagne is always a good idea, though budget-friendly options from Alsace, the Jura, or the Loire Valley will work equally well.  

Stay tuned for more in-depth guides to specific regions and pairings, featuring curated wine and dish matches, regional highlights, and more!