Pork
- Andouillettes with cream (small sausage made of chitterlings): Saumur White, Saumur-champigny Red
- Filet mignon with sauce and garlic: Santenay Red, Mercurey Red, Bandol Red, Bellet Red, Cassis Red, Chiroubles Red
- Grilled andouillette: Pinot Noir, Chablis, Bourgueil Red, Sancerre, Pouilly-fumé, Anjou Red, Arbois Red, Bandol White, Beaujolais Red, Côtes-de-provence White
- Joint of pork: Pinot Gris, Bairrada Red, Chianti DOCG, Beaujolais Red
- Pork ribs: Pinot Gris, Corbières Red, Côtes-de-duras Red
- Roast with stewed apples: Gewurztraminer
- Roasted ribs: Pinot Gris, Pinot Noir, Corbières Red
- Sausage in brioche: Arbois Red, Costières-de-Nîmes Red, Navarra Red
- Shoulder with honey: Sylvaner White, Chablis, Mâcon-villages, Bourgueil Red, Cheverny White, Sancerre Red, Anjou White, Beaujolais Red, Coteaux-du-Lyonnais
- Stuffed cabbage: Bourgueil Red, Crozes-Hermitage Red