Food and wine pairing: a savoury lentil dish

The petit salé with lentils is distinguished by the combination of salt pork (often accompanied by carrots, onions, thyme and bay leaf) and lentils, which bring a soft texture and earthy flavor. The savory notes of the meat and the sweetness of the vegetables create a complex harmony of flavors.

A Beaujolais, especially a Cru du Beaujolais like the Morgon or Fleurie, with its red and black fruit aromas, freshness and light tannins, is an ideal choice. This wine brings a liveliness that pairs well with the richness of the pork and the sweetness of the lentils. A Pinot Noir from Burgundy, with its aromas of cherry, raspberry and undergrowth, supple tannins and balanced acidity, is also an excellent option. Its lightness and elegance complement the texture and flavors of the dish well without overpowering them.

An unoaked or lightly oaked Chardonnay from Burgundy, with its stone fruit, apple and mineral notes, may also be a good choice. This wine offers a roundness and freshness that balances the richness of the pork and the sweetness of the lentils. The viré-clessé du domaine de la Verpaille is an excellent choice.

A Riesling from Alsace, with its citrus, green apple and mineral aromas, and lively acidity, is also an excellent option. Its liveliness and minerality provide a nice complement to the earthy, savory flavors of the dish.