Pot-au-feu & Beaujolais
Pot-au-feu, the quintessential bourgeois dish, pairs with a Beaujolais cru or a light Rhone red. The wine's lightness respects the delicate broth and the tenderness of the boiled meats.
Recommendation by Trinqo AI sommelier
Recommended wines
Brouilly
- Grape:
- Gamay
- Serving temperature:
- 13-15°C
Light and fruity, it accompanies without masking the delicacy of meats and vegetables
Red Cotes-du-Rhone
- Grape:
- Grenache, Syrah
- Serving temperature:
- 14-16°C
Supple and warm, a classic pairing for a winter pot-au-feu
Sommelier tip
Pot-au-feu is often served in two stages: first the broth as soup, then the meats. Serve wine with the meats, not the broth. A slightly chilled Beaujolais (13-14°C) is perfect.
Frequently asked questions
- What wine with pot-au-feu?
- A Beaujolais cru like Brouilly or a supple Cotes-du-Rhone. Lightness is key for this delicate slow-cooked dish.
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