French Food

[ddf68]

A lot of this, especially with the fish, depends on the preparation. If this is a nice place, they should have a sommelier whom you can ask for a recommendation. Since (s)he'll know how the food is prepared, (s)he's in the best position to recommend.

That said, the beef tenderloin will want a heavier red wine with some tannins. There are some good Cabernet and Syrah based wines from the Languedoc that would fit the bill. If price is not an object, a good Bordeaux would also do.

The fish is a more difficult question because a lot depends on the preparation. Unless it comes with a rich sauce, the snapper will want a white wine. Chablis would do. If there is sweetness or spice to the preparation, then Alsatian Pinot Blanc.

Salmon can go very well with lighter reds, like lesser Burgundy.

If you both want to drink the same wine, Burgundy would be a good compromise, but I'd say throw out the rule book and choose whatever type of wine you like best.

Enjoy,

ddf

[This message has been edited by ddf68 (edited 01-10-2001).]

[This message has been edited by ddf68 (edited 01-10-2001).]

[This message has been edited by ddf68 (edited 01-10-2001).]