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Food and wine pairing ideas

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Food and wine pairing

Bandol rosé

Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54346321983/

Bandol rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 5 years old.

This drink pairs well with 222 dishes:

Appetizers and Amuse-bouches

Accras cod

Accras cod
Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.
Prefer a pairing with a wine aged 1 to 3 years old.
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Consommés, Broths and Soups

Aigo boulido

Aigo boulido
France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.
Prefer a pairing with a wine aged 1 to 3 years old.
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Sauces

Aïoli

Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.
Prefer a pairing with a wine aged 1 to 3 years old.
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Sauces

Americaine sauce

Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Prefer a pairing with a wine aged 1 to 3 years old.
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Appetizers and Amuse-bouches

Anchovy butter

Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Prefer a pairing with a young (1 to 2 years old) and fruity wine.
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Appetizers and Amuse-bouches

Anchovy butter canapé

Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Prefer a pairing with a young (1 to 2 years old) and fruity wine.
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Veal

Axoa

Axoa
Basque Country.
Stew with shredded beef, onions, tomatoes sauté and flavoured with red Espelette pepper.
Prefer a pairing with a wine aged 1 to 3 years old.
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Sauces

Barbecue sauce

Barbecue sauce
Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.
Prefer a pairing with a wine aged 1 to 3 years old.
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Main courses

Basque piperade

Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.
Prefer a pairing with a wine aged 1 to 3 years old.
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Shellfish and Seafood

Bay scallops in americaine sauce

Bay scallops in americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
Prefer a pairing with a wine aged 1 to 3 years old.
> view all pairings

Sauces

Béarnaise sauce

Béarnaise sauce
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Prefer a pairing with a wine aged 1 to 3 years old.
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Beef

Beef tournedos with béarnaise sauce

Beef tournedos with béarnaise sauce
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.
Prefer a pairing with a wine aged 1 to 3 years old.
> view all pairings