No two palates are the same so a particular wine will create a different taste sensation to different people. Serve it with food and tastes can move even further apart. It is also difficult to generalise and relate a specific wine type to a particular food, because several wines of the same type can taste completely different from each other.
None of this should influence your choice when you are tasting and buying wine in France, after all, do you really know what food you will be serving in six months time with wine you bought today?
The main factor to consider when matching wine to food is 'body'. A robust wine will overpower a delicate dish whilst a light and delicate wine will be swamped by the flavours in a heavy sauce or a strong meat such as game. Colour is not really an issue. It happens that in simple terms, robust, full bodied wines tend to be reds whilst delicate 'light' wines tend to be white, hence 'red wine with red meat, white with fish'.
However, wine classification is not simple and the Red/White guideline does not always apply. A chilled young and light Beaujolais for example, is fine with many fish dishes and there are white wines full of flavour that will accompany meat.
The WineDriver is in the fortunate position of having some of the best of a vast range of French wines to choose from, plus help from the person best placed to advise on food with a particular wine - the producer who created it in the first place. But as with tasting, wine with food all comes down to one thing - personal taste and finding the wines that you like.
For more information on wines with food, see Premier Pages