Blogue
French Cuisine and Wine Pairings With Sommelier Patrick Grieve
Wine pairing is all about finding the perfect drink to complement what’s on your plate. “It’s the harmony, the magic that happens when food and wine come together,” says Bistro 4 Saisons sommelier Patrick Grieve enthusiastically.
Drawing on his many years of experience as a sommelier, Patrick explains that whenever the kitchen introduces a new menu, all he needs to do is glance at a dish’s ingredients to know exactly which wine to select for the perfect pairing. “Wine lovers really enjoy themselves when they come here,” he continues. “I have fun aging wines. We receive them young; I store them in the cellar, and I bring them out two, three, sometimes even four years later.”
We asked him to recommend a few wine pairings for the French-inspired dishes currently featured on Bistro 4 Saisons’ autumn dinner menu. Get ready to whet your appetite―and your thirst!
Oysters
We want something crisp and sharp. A wine with bright acidity and a clean, focused profile. A Grüner Veltliner from a cool-climate region… A Sauvignon Blanc without too many citrus notes… Or a Vidiano from the island of Crete, a grape variety that isn’t overly fruity but rather fresh and floral. We don’t want the wine’s fruit flavours to take centre stage―we want to taste the oyster!
Duck confit gizzards
Sangiovese, hands down! A Chianti could work beautifully, but not a Classico or a Riserva. We want something fruit-forward! We’re looking for those sour cherry notes that are so characteristic of Sangiovese, not a wine with too much tannin.
Escargots in butter
I’d go for a wine with a little more body and richness, perhaps something that has spent some time in oak barrels, like a Chardonnay. Certain Chilean wines would work as well, as would some Burgundy wines.
Chicken Supreme
Now, that’s a little trickier! It really depends on personal preference. Since the chicken is served with mushrooms, we could go with either white or red wine. For white, I’d suggest something with a rustic character, such as Roussanne, Marsanne or Grenache Blanc. For red, we’re looking for finesse: Pinot Noir, Gamay or a lighter-bodied Sangiovese. We want something delicate rather than rich and full-bodied. A good Canadian Pinot Noir would be an excellent choice!
calf liver
This is a true classic at Bistro 4 Saisons! Some guests come here just for this dish! It’s a permanent fixture on our menu, and for good reason. The liver is thick-cut, served slightly pink in the centre and incredibly juicy.
Since it’s a hearty dish, especially with the caramelized onions and veal jus, we don’t want an overly rich wine. Instead, we’re looking for some tannic structure. Bordeaux wines would be perfect!
Quebec venison medaillon
We want something with a wild character, a more expressive wine with aromas reminiscent of the forest floor. We could turn to Spain’s prestigious Priorat appellation, known for its powerful wines! A Malbec from Southern France would also be excellent, as would an oak-aged Tempranillo.
And for dessert?
We have a wonderful selection of dessert wines for those who enjoy them. I like to recommend white Maury, a fortified wine made from Grenache Blanc that pairs beautifully with both desserts and cheeses. The same goes for Banyuls, which is particularly delicious with chocolate desserts.
I also have to mention some outstanding Quebec products, such as ice cider and acer, a beautifully crafted wine made from maple sap. Definitely worth discovering!
Any final thoughts, Patrick?
I like to draw a parallel with music. The executive chef is a bit like an orchestra conductor: he sets the tone, creates harmony, and guides the entire experience. My role is to enhance it all with wines that complement his creations. The food remains at the heart of the experience, while the wine brings out its nuances, highlights the flavours and adds that finishing touch that makes all the difference.
Will we see you soon at Bistro 4 Saisons for a delicious meal? Reserve your table today or call us at 819 847-2555.
