Wine and food pairing: snails

Snails à la bourguignonne, cooked with butter, garlic and parsley, have a rich, unctuous mouthfeel that calls for wines capable of contrasting with this fatness while respecting the powerful flavors of the aromatics. If garlic is omnipresent, you don't want a wine that's too tannic or too woody, which would risk masking these subtleties, but rather fresh, light wines with good acidity.

A Chablis, white wine from Burgundy very mineral and fresh, is a classic and ideal companion for snails. Its aromas of lemon, green apple and iodine notes blend perfectly with the richness of garlic butter. The lively freshness of Chablis balances the richness of the dish while enhancing the flavors of the snails. Its mineral character also recalls the limestone soils where snails are often raised, creating a direct link with the terroir.

Loire wines based on Sauvignon Blanc, such as Sancerre or Pouilly-Fumé, offer a liveliness and freshness that contrast well with the buttery flavors of snails. Their aromas of citrus, green apple and sometimes gunflint, as well as their sharp acidity, cleanse the palate and balance the power of garlic and parsley. The slightly vegetal character of these wines may also recall the herbs used in the preparation of snails.

A Mâcon-Villages, with its fresh aromas of white-fleshed fruit (peach, pear) and floral notes, is a fruitier option to accompany snails. This white Burgundy wine, made from Chardonnay but not aged in barrels, offers a delicate roundness while preserving its liveliness. It supports the richness of the butter well, while adding a welcome freshness to lighten the dish.

The dry white wines of Bordeaux, particularly those from Entre-Deux-Mers, based on Sauvignon Blanc, Semillon and Muscadelle, offer a fine alternative with their floral aromas, refreshing acidity and light herbaceous notes. Their freshness and supple structure harmonize well with snails, while their citrus and floral notes add a touch of lightness to this rich dish.

A dry, mineral Riesling from Alsace is also an excellent choice to accompany snails. This wine's citrus, green apple and white flower aromas, as well as its pronounced minerality, create a refreshing contrast with the rich, buttery flavors of the snails. Its liveliness on the palate works well to counterbalance the fatty texture of the dish, while sublimating the flavors of garlic and parsley.

Although white wines are traditionally preferred with snails, some light, low-tannin reds can work well if the snails are prepared with a different sauce, for example as a stew.

A light, fruity Pinot Noir from Burgundy, such as a red Burgundy, can offer a delicate pairing if the snails are served in a more complex preparation or with a red wine-based sauce. Its aromas of red berries (raspberry, cherry), silky tannins and low tannin intensity don't overwhelm the subtle flavors of the snails, while adding a touch of freshness and acidity.

Gamay, the emblematic grape of Beaujolais, is another light red wine that can pair well with snails, especially in a stew version. Its red fruit aromas and floral notes, as well as its low tannin content, help maintain a nice balance with the flavors of the preparation. Try the Brouilly bio du domaine Fellot on this appetizer, supple and gourmet.