Bar Boulud | Wine from France and Around the World

our wine program

Bar Boulud’s wine program is devoted to the great wines of Burgundy and the Rhone Valley. These regions are personal favorites of Daniel Boulud, as they neighbor his home city of Lyon and are excellent companions to classic Lyonnaise cuisine. But our list is not limited to the exceptional wines of these regions – you will find things to discover from all over the world, with special attention paid to wines from lesser-known corners of France and also our home location of the U.S.
Go exploring through our wine list below! We’re happy to help you find a glass you will love.

Explore The French

Wine Regions

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BORDEAUX

Bordeaux has long been known for producing some of the greatest wines in France, in fact, winemaking reaches all the way back to the 8th Century in the area. Home to the historic left bank appellations like Margaux, Pauillac, and Saint-Julien, where Cabernet Sauvignon is king, as well as beautiful right bank appellations like Pomerol and Saint-Émilien, where Merlot reigns. While we may dream of red wine when we think of Bordeaux, there are wonderful white wines from Graves and Pessac-Léognan, and of course transcendent dessert wines from Sauternes. One should try a great Sauternes with Foie-Gras at least once in their life, but having a deep red claret wine with a Bavette Steak a la Bordelaise at Bar Boulud is also a very memorable experience.

Sud-Ouest

The southwest is fascinating not only for its landscape, which stretches from the Pyrénées to the Atlantic Ocean, but also for its brilliant food and wine. Rustic dishes like Cassoulet pair amazingly well with deep reds like Cahors, Irouléguy, and Madiran. The influence of the sea is felt as well in the gastronomy of the region, especially in Gascogne. Beautiful oysters pair very well with the local wine, Côtes de Gascogne, a simple and refreshing vin de soif. Also look for beautiful cheese from the Pyrénées, like Chabichou de Poitou. With their delicate and subtle mountain flavors, a cheese plate with a glass of Jurançon Sec is a beautiful thing.

Languedoc-Rousillon

In Southern France, the Languedoc-Roussillon produces over one third of all the wine in France. The region, while boasting an incredible quantity of wine, also has appellations and growers of remarkable quality and singularity. Appellations like Corbières, Faugères and Collioure produce lovely white and red wines. Pablo Picasso famously said of the seaside appellation of Collioure that it is blessed with the bluest skies in all of Europe. Also look for amazing dessert wines from this region, including Banyuls, Rivesaltes and Maury, all of which are a transcendent pairing with tarte au chocolat.

Lyon

Rhone

Divided into the Northern and Southern sections, this region is home to the area around Lyon and to Chef Daniel's childhood home. Serving as an inspiration for our restaurant, the great Hermitage and Cornas from the North, made from the regal Syrah grape, as well as the Grenache blends from Châteauneuf-du-Pape are wonderful when paired with roasted meats, such as a typical Lamb Rack or Rabbit Stew.

Provence

Provence, stretching from the left bank of the Rhône River, to the Italian border in the east, with the Mediterranean as its southern border, is a land of sea and sun. Classic landscapes full of lavender and sunflowers have inspired countless painters like Cezanne and Van Gogh, but have also inspired chefs the world over. Try beautiful red wines like Bandol Rouge, a hearty and delicious red from the Mourvèdre grape that pairs beautifully Provençal Daube, a slowly braised beef stew. The region is also world famous for its rosé wines, and clean refreshing white wines. Look to try these with bouillabaisse and other seafood, as well as aïoli based dishes, where the clean simplicity of the wines brightens the complex flavors of the dish.

Savoie

Nestled in the French Alps, the Savoie is high on the list of the most picturesque wine regions in the world. The alpine backdrop serves to underscore just how good these wines truly are. White wines are really the specialty here, using indigenous grapes like Altesse, Jacquère, and Roussette, these are truly wines of the mountains. With a coterie of forward-thinking growers, the Savoie is a really exciting region to watch. Red grapes also do well here, especially the native grape Mondeuse, which makes a beautiful, higher-toned red wine that is light in body but nervy and vibrant. Try these amazing wines with classic Haute Savoie dishes like Tartiflette, Raclette or Fondue a la Savoyarde.

Jura

The Jura feels a bit lost in time, in the absolute best way. Located half way between Burgundy and Switzerland, the Jura grows brilliant red grapes like Poulsard, Trousseau, and Pinot Noir, but is really known for its singular white wines, predominantly from Savagnin and Chardonnay grapes. The famous white wine, vin jaune, is made by letting the wine rest in barrel for seven years, where the wine begins to take on sherry-like notes, and is a brilliant pairing with the local delicacy, comté cheese. Vin Jaune is also a wonderful pairing with fall soups that utilize root vegetables, especially celery root. Try the deliciously quaffable red wines with bistro classics like Coq au Vin.

Burgundy

The wines of Burgundy can be truly transportive, and the ethereal Chardonnays and Pinot Noirs made here played a great part of inspiring Chef Daniel's idea for the restaurant. Classic dishes like Poulet de Bresse, roasted farmstead chickens with herbs, or the quintessential beef stew Boeuf Bourgignon, are perfect when served with an aged Volnay, while the classic Escargot, snails sauteed with parsley and garlic will be divine with a racy and mineral Meursault. Beaujolais, in the south of Burgundy, produces some of the most pleasurable reds anywhere in France, and will pair perfectly with the classic Jambon Persille, a terrine of pork and parsley that is synonymous with Burgundy.

Alsace

Alsace boasts a dramatic number of different soils and terroirs, from limestone, to clay, to schist and slate, to granite and even volcanic soils, Alsace really is a geological tapestry. Winemakers here are very interested in making micro-cuvées, with wineries often making dozens of different wines showcasing the different grapes and soiltypes. White grapes here like Riesling, Pinot Gris, Gewurtztraminer, Muscat, and Sylvaner produce a full range of bone-dry whites, to deliciously unctuous dessert wines. Also look for delicious Pinot Noir from Alsace, as well as beautiful sparkling wine like Crémant d’Alsace. Try these wines with our Charcuterie, and also Alsatian classics like Tarte Flambée.

Champagne

Champagne is the world’s wine of celebration, and with good reason. From the pure chalk soils of the Côtes des Blancs, to the limestone of the Aube, there is no wine with more snap and energy than Champagne. Champagne is a region that is undergoing a bit of a renaissance right now, with a group of growers pushing the quality and the farming forward, and we are very excited to have these wines dot the Bar Boulud wine list, as well as the historic wines of the Grandes Marques Champagne Houses. Try Beau Soleil oysters with a glass of Blanc de Blancs from the Côtes des Blancs, or perhaps a fine cheese like Chaource, and you’ll see what all the excitement is around Champagne these days.

Normandy

The apples and pears are the source of libation in these northerly regions. Cider and Calvados accounts for most of the alcohol consumed, though there is a growing beer culture as well. A savory Andouille de Vire, sausage made from pigs' intestines is especially savory, so a slightly sweet yet acidic sparkling cider is a nice foil to balance the palate.

Brittany

The Bois de Choix here is beer, and the brewing traditions in this region trace back to the 1600's. Typically made in a richer, malty style, there are also often grains such as buckwheat and rye used in the production, making for unique earthy flavors. Seafood is the culinary specialty of the region, with its briny oysters on the half shell. Perhaps a better pairing for the richest of beers may be the Galettes and Pancakes famous in the region.

Loire

The Loire Valley, stretching along 300 miles from inland France out to the Atlantic Ocean, is a very exciting wine region. Amazing white wines that showcase Chenin Blanc, Sauvignon Blanc, Melon de Bourgogne and Romorantin, can cover the range from dry to sweet, producing wines of subtlety, precision and grace. White wine appellations like Muscadet Sèrve et Maine, Vouvray, Anjou, Saumur, and Sancerre are invaluable to what we do here at Bar Boulud; they provide such a wide array of food and wine pairing opportunities. Red wine appellations like Chinon, Bourgueil, Touraine, and Saumur-Champigny also provide delicious country wines, mostly from Cabernet Franc. Also look for a number of producers who are reviving the old indigenous grapes of the region like Pinot d’Aunis and Grolleau. As well an abundance of wine, the Loire also has a beautiful assortment of traditional cheese, try Crottin de Chavignol with a nice crisp glass of Sancerre. As they say, what grows together goes together!

Cognac-Armagnac

Brandy from the grapes of these regions is typically aged for a long time producing deep toffee and caramel flavors and a great deal of depth and dried fruit aromas. While these are often imbibed as a digestif after dinner, but can also be lovely with the classic pastry the Canale (a molded cake with a crisp exterior.) Pineau des Charentes, a fortified wine, is also a slightly sweet foil for the famed Foie Gras Pate of the region.

February 15, 2019

Cassoulet & Bandol Rouge

Food writer and culinary visionary, Richard Olney, wrote of Cassoulet, “and a further slow cooking process intermingles all the flavors while a gratin, repeatedly basted, forms, is broken, re-forms, …

February 8, 2019

Celebrate Valentine’s Day at Bar Boulud

Please join us at Bar Boulud for a week of very special Beaujolais, including wines from Foillard, Debize, Jean-Paul Brun and more. Also this week, we celebrate Valentine’s Day …

February 1, 2019

Barolo & Barbaresco Take Center Stage at Bar Boulud

How menus change, how ingredients cycle in and out of the restaurant, how the chef thinks about food and what they want to serve, this is all a reflection …

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