8 Premium French Wines & Singapore Food Pairings for May

A curated guide to pairing top Burgundy whites and Champagnes with Singapore’s favourite dishes this May.

To help you celebrate in style, we’ve curated eight premium Burgundy whites and prestigious Champagnes, each paired with a classic Singaporean dish. Whether you’re toasting Labour Day or hosting a Mother’s Day brunch, these wine–food matches will delight every palate.

Seafood & Shellfish

The Domaine Hubert Lamy Puligny-Montrachet “Les Tremblots” 2019 offers bright green-apple and white-peach notes that cut through the rich, spicy tomato-egg sauce of chilli crab, cleansing your palate between each decadent bite.

When it’s time for sambal stingray, pop open an Champagne Jacques Selosse Rosé NV—its fine mousse and brioche-tinged red-berry character tame the smoky-spicy kick, while lifting the fish’s natural sweetness.

Poultry & Skewers

For tender Hainanese chicken rice, reach for the honeyed elegance of 1995 Domaine Leflaive Puligny-Montrachet 1er Cru Clavoillon. Its gentle oak and almond nuances meld beautifully with the poached chicken’s silky texture and fragrant rice, while the wine’s lively acidity balances the ginger-garlic dipping sauce.

And when you fire up the satay grill, the Vincent Dancer Meursault 1er Cru Les Perrières 2018 shines: zesty citrus and stony minerality cut through smoky peanut sauce, leaving a clean, structured finish that keeps every skewer fresh.

Red Meat & Barbecue

Bold, spice-laden beef rendang demands a wine that can hold its own. The 2011 Domaine Ramonet Bienvenues-Bâtard-Montrachet Grand Cru steps up with opulent texture, toasted-hazelnut aromas, and powerful minerality to refresh the palate amid coconut-curry richness.

For sticky, charred BBQ ribs, uncork a 1996 Krug Brut: layers of toffee and baked-apple complexity harmonize with caramelized glaze, while vibrant acidity and fine bubbles cut through the fat for a perfectly balanced bite.

Spicy Hawker & Crispy Bites

When you crave laksa’s creamy coconut-chilli broth, reach for the pure Chardonnay finesse of Pierre Peters Cuvée Spéciale “Les Chétillons” Blanc de Blancs 1999. Its green-apple freshness and subtle slate minerality tame the spice, making each spoonful sing.

And for addictive salted-egg yolk fish-skin, the 2003 Dom Pérignon Rosé is unparalleled: red-fruit warmth and brioche undertones echo the yolk’s savory coating, while delicate effervescence cleanses the palate for the next crisp, umami-packed crunch.

With these eight carefully selected French wines at your table, every Singaporean favourite—from seafood feasts to fiery hawker classics—becomes a tasting experience to remember. Serve each bottle at its ideal temperature, pour with flair, and let your guests discover how brilliantly French elegance can elevate our island’s vibrant food culture.