Great wine pairing is about more than finding the right bottle for a single dish. For our Sommelier Six-Course Wine Pairing, we selected six wines to represent six classic courses, each matched with a dish that shows exactly why the pairing works. From Trousseau with Comté and Champagne with oysters to Brunello with Bistecca alla Fiorentina and Sauternes with Tarte Tatin, think of it as a sommelier’s guide to the table: six exceptional wines, six inspired pairings, and six bottles ready for whenever the right meal comes along.
COURSE ONE: CHEESE
Trousseau and Comté are a quintessential Jura pairing, bringing together two of the region’s great specialties. The savory, nutty depth of aged Comté plays beautifully against Trousseau’s bright red fruit, earthy complexity, and gentle tannins, while the wine’s freshness keeps the richness of the cheese in check. It is the kind of pairing that feels inevitable once tasted: regional, traditional, and perfectly suited to opening a six-course progression.
Stéphane Tissot’s relentless pursuit of single-parcel authenticity has earned him a legendary reputation among the world’s elite wine professionals. Crafted from Trousseau vines up to 65 years old, “Singulier” offers a slightly darker, more structured expression of the Jura while retaining remarkable freshness and finesse. Wild strawberry and red currant mingle with forest floor, cracked black pepper, and dried orange peel, all carried by silky tannins and an energetic mineral finish. It is a beautifully layered red that moves effortlessly between rustic Jura character and high-toned elegance.
COURSE TWO: APERITIF
Few pairings are as timeless as Champagne and fresh oysters. The delicate sweetness and briny salinity of the oysters find a natural complement in Voirin-Jumel's bright acidity, fine bubbles, and refreshing citrus character. The Champagne's mineral freshness highlights the oysters' oceanic character, while its lively effervescence cleanses the palate between bites. Elegant, precise, and beautifully balanced, this is a classic pairing that sets the tone for the courses to follow.
Based in Cramant, in the heart of Champagne's celebrated Côte des Blancs, Voirin-Jumel is a family-run grower estate with deep roots in the region's chalk-rich vineyards. Its Brut l'Assemblage brings together the freshness and finesse of Chardonnay with the added texture and fruit character of Pinot Noir, creating a Champagne that is both expressive and remarkably versatile at the table. With its orchard fruit, citrus notes, and subtle brioche complexity, this is an inviting introduction to the artistry of grower Champagne and an exceptional way to begin a six-course dining experience.
COURSE THREE: FIRST COURSE
Chablis and scallops are a natural meeting of richness and restraint. The delicate sweetness of seared scallops finds a beautiful counterpoint in Malandes' vibrant citrus acidity and distinctive mineral character, while the wine's subtle lees-derived texture complements the richness of the seafood. A golden sear introduces just enough caramelization to play against the wine's orchard fruit and delicate floral notes, while its refreshing saline finish keeps the pairing remarkably precise. Elegant, balanced, and unmistakably Chablisien, this is a classic demonstration of how great food and wine can elevate one another.
Domaine des Malandes is a celebrated family estate in Chablis, with vineyard holdings established by the Tremblay family in the mid-20th century and expanded under Lyne Marchive. Today, the domaine is guided by the next generation, including Amandine Marchive, alongside longtime winemaker Guénolé Breteaudeau. Certified organic, the estate farms vineyards rooted in Chablis' famous Kimmeridgian limestone and clay, producing wines that emphasize purity, freshness, and the distinctive character of their terroir. The 2023 Chablis AOC is fermented and aged entirely in stainless steel, with time on its fine lees providing additional texture without sacrificing precision. Bright green apple, lemon oil, white flowers, and crushed oyster shell lead into a beautifully focused palate and long, mineral-driven finish. A wonderfully classical expression of Chablis, delivering the freshness and finesse that make the appellation one of the world's great partners for seafood.
COURSE FOUR: SECOND COURSE
Puligny-Montrachet and lobster are one of white Burgundy’s great luxury pairings, and risotto gives this course the richness needed to mark a clear step up from the seafood course before it. The lobster’s natural sweetness plays against Puligny’s mineral tension and acidity, while creamy risotto meets the wine’s broader texture from barrel fermentation and aging. The result is rich without becoming heavy, with the wine bringing enough freshness and precision to reset the palate after every bite.
Château de Melin sits in Auxey-Duresses, where Hélène and Arnaud Derats have built upon a family winegrowing history stretching back seven generations. Their tiny 0.30-hectare “La Corvée des Vignes” parcel lies on a southeast-facing slope of limestone and marl in Puligny-Montrachet. Farmed organically and certified by Ecocert, the Chardonnay is fermented entirely in barrel with native yeast and aged for twelve months in oak, just 15% new. The élevage builds texture without sacrificing the mineral precision that makes Puligny one of the world’s benchmarks for Chardonnay, delivering a wine of tension, depth, and an impressively long finish.
COURSE FIVE: MAIN COURSE
Brunello and Bistecca alla Fiorentina is Tuscany at its most elemental: Sangiovese and simply grilled beef, each making the other better. The steak’s char and richness soften Brunello’s firm, fine-grained tannins, while the wine’s mouthwatering acidity cuts through the fat and keeps the pairing remarkably energetic. Podere Brizio’s combination of ripe red and black fruit, savory herbs, crushed stone, and spice brings another dimension to the smoky exterior of the steak without overwhelming the purity of the beef.
Podere Brizio sits in the historic southwestern reaches of Montalcino, adjacent to Angelo Gaja’s Pieve Santa Restituta. Today the organically farmed estate is owned by Alejandro Bulgheroni, with an elite team that includes consulting oenologist Alberto Antonini and terroir specialist Pedro Parra. Their 2019 Brunello comes from a benchmark Montalcino vintage and is raised traditionally in large neutral Slavonian oak casks, emphasizing Sangiovese rather than extraction or new oak. Awarded 95 points by Wine Spectator and 94+ by Wine Advocate, it layers black cherry, redcurrant, violet, crushed stone, cedar, and spice over vibrant acidity and refined, chalky tannins, delivering both the structure demanded by the main course and the elegance expected this late in the meal.
COURSE SIX: DESSERT
Sauternes and Tarte Tatin make a spectacular finale because both richness and acidity are working in tandem. The caramelized apples and buttery pastry echo Rieussec’s honeyed, candied-citrus character, while the tartness of the fruit meets the wine’s natural acidity and keeps the pairing from becoming overly sweet. Notes of apricot, orange blossom, mandarin peel, honeycomb, and candied ginger add layers of flavor around the warm apple and caramel, allowing the wine to function almost like another component of the dessert.
Classified Premier Cru in the historic 1855 classification, Château Rieussec is one of the great estates of Sauternes. Its vineyards benefit from the misty conditions created by the nearby Ciron and Garonne rivers, encouraging the development of noble rot that concentrates the grapes while preserving the acidity essential to great Sauternes. The superb 2016 is a blend of 83% Sémillon, 12% Sauvignon Blanc, and 5% Muscadelle, combining Sémillon’s opulence with citrus lift and aromatic complexity. Awarded 96 points by both Wine Advocate and Wine Enthusiast, it is powerful and concentrated yet remarkably fresh, with layers of stone fruit, citrus, honeycomb, and spice carrying through an exceptionally long, fragrant finish.
