Champagne
Champagne is a cool region in thenortheast of France. Game like wildboar and traditionally pigs' trottersare from this region, but that’s alot of work and I am not sure ifyour guests would appreciate it!Champagne is always a good start to a meal and pairs wonderfullywith duck or goose liver pâté. The soft, smooth aromatic sweetnessof the foie gras pairs nicely with the gentle bubbles and delicateflavours of Champagne, especially a Blanc de Blanc Champagne,which is made with 100 per cent Chardonnay grapes.

Ruinart Blanc de Blanc Champagne
$79.99
Light, fresh and clean with a lovely, balanced, citrus flavour with sprinklings of white pepper. An elegant creamy texture on the finish.

Burgundy
For the gourmet, Burgundy really isthe land of milk and honey. From thenorth in Chablis to the very south ofthe region in Lyon, the foods are richand versatile from terrines and hams,snails, pike and perch, river crabs,poultry and game, Charolais beef, truffles and mushrooms, redcurrants,blackcurrants, honey cake and a plethora of amazing cheeses. The listgoes on and on and in the centre of it all is the wine.Coq au Vin is one of the most traditional dishes from this region and isso easy to make – you just need two days to prepare it. The ingredientsare chicken pieces, carrots, onion, garlic, thyme, bay leaf and a bottle ofPinot Noir. Marinate it all together for 48 hours, remove from marinade,pan fry all the ingredients, add the marinade back in, add salt andpepper, bring to the boil and then continue to bake in the oven for twohours. Pair it with any pinot noir from Burgundy and you’ll be in Frenchfood heaven.

Louis Jad ot Pinot Noir , Burgundy
$23.49
Harmonious and balanced with plump fruit and a silky texture of roundtannins. This wine has typical red fruit and earthy aromas and a delicious,lingering finish.

Alsace
Alsace region is to the southeast ofChampagne and hugs the border ofGermany. The influences here are a meshof French and German. The people hereare masters of pickling, smoking, makingterrines and all types of sausages. Theyalso make wonderful breads and meat pastries, including the famousQuiche Lourraine – an easy to make baked savoury egg tart with onionsand bacon, and delicious with a fresh salad and washed down with a chilledpinot gris from the same Alsace region.If you are in the mood for baking,Madeleines are the most traditional cake here and enjoyed for breakfast.

Domaine Schlumberger Pin ot Gris Prince Abbes , Alsace
$18.49
Delicate flavours of white peach, clementine and spice sit on a solid framework ofvibrant acidity, leading to a mouthwatering finish.

Languedoc- Rousillion
The rugged landscape of the LanguedocRousillion in the southwestern cornerof France is split in two parts by theCanal Di Midi. The rugged hills inlandis where you find hearty fare such asmushrooms, game, sausages, pate and cheeses, while the rolling plains andMediterranean villages are where lighter foods are more traditional.Cassoulet is originally a peasant food from the inland area. A hearty stew ofwhite beans, Toulouse sausage and roasted duck leg, that you will find onevery restaurant menu in the south west. Baked in the oven until cookedtender and sizzling hot. It might not be a dish you would normally eat inthe temperatures of the Caribbean, but it is worth a try.

Chateau Pennautier Terroir D’Altitude , Cabardes , Languedoc
$19.99
A fruit forward red blend, plenty of ripe plum, mocha with a smooth easy tanninon the finish. Pairs exceptionally well with the rich cassoulet dish and herbaceoussausages.

Loire Valley
Loire Valley stretches some 200kmsouth of Paris and almost to theocean on the west coast. The wineregion here follows along the riverfrom St Nazaire on the coast to thetown of Pouilly-Sur-Loire. The foodand wines here are light, refreshing and full of wonderful aromaticflavours. Muscadet, a wine made in the coastal area near St Nazaireis perfect with fresh oysters. As long as the oysters are fresh and thewine is well chilled you cannot go wrong. Goats' cheeses are sharpbut creamy in this region and work well with Sancerre made fromSauvignon Blanc grapes and the most well known wine from this region.Try an easy warm goats' cheese on toast with a simple green and herbsalad.

Cuvee Signee Sancerre
$21.49
Fresh and clean with a racy acidity. On the palate it is fresh and tightlywound by subtle stone fruit and green apple. Overall, a dry and elegant wine.

Provence
Provence is nestled in the southeastcorner of France and encompassesthe Mediterranean coast andthe Alps. The cuisine of Provenceis the result of the warm, dryMediterranean climate; the ruggedlandscape, good for grazing sheep and goats and the abundant seafoodon the coast. The wonderful ingredients of Provence are olives and oliveoil, garlic, sardines, octopus, Red Mullet, John Dory, Monkfish, lamband goat, chickpeas, tomatoes, grapes, peaches, apricots, strawberries,cherries, and the famous melons of Cavaillon.Bouillabaisse is a Provence classic, a seafood dish of assorted fish, eeland shellfish. The seasoning is as important as the fish, including salt,pepper, onion, tomato, saffron, fennel, sage, thyme, bay leaf and a cupof white wine or Cognac. The traditional Bouillabaisse seafood broth isserved with fresh bread and garlic Rouille and is delightful washed downwith the wines of Provence-Rosè. Some 80 per cent of wine productionin Provence is Rosè, and there is so much choice you can’t go too wrong.The rich seafood is complemented with the juicy, cool freshness ofthe wine, but with a little structure in the middle it can hold up to therichness of the dish.

Domaine De Paris , Cotes de Provence Rosè
$12.99
A delectable rosè, impeccably balanced and deeply flavoured with wild berries.This refreshing wine is perfect for summer – sophisticated, food-friendly and fun.