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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:

Shellfish and Seafood

Lobster à l’américaine

Lobster à l’américaine
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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Shellfish and Seafood

Lobster claws in americaine sauce

Lobster claws 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

Offal and tripe

Marseille pieds paquets

Marseille pieds paquets
France. Provence-Alpes-Côte d’Azur. Bouches-du-Rhône. Marseille.
Dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Prefer a pairing with a wine aged 1 to 3 years old.
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Consommés, Broths and Soups

Minestrone

Minestrone
Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).
Prefer a pairing with a wine aged 1 to 3 years old.
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Seafish

Monkfish tartar

Monkfish tartar
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
Prefer a pairing with a wine aged 1 to 3 years old.
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Sauces

Montpellier butter

Montpellier butter
Butter mixed with garlic, capers, herbs (chervil, watercress, spinach, tarragon, parsley), gherkin, shallot, anchovy fillet and hard-boiled egg.
Prefer a pairing with a wine aged 1 to 3 years old.
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Main courses

Moussaka

Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
Prefer a pairing with a wine aged 1 to 3 years old.
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Pizza, Quiche, Tart, Pie

Neapolitan pizza

Neapolitan pizza
Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.
Prefer a pairing with a wine aged 1 to 3 years old.
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Seafish

Nice style sea bass

Nice style sea bass
Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.
Prefer a pairing with a wine aged 1 to 3 years old.
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Salads

Nicoise salad

Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
Prefer a pairing with a wine aged 1 to 3 years old.
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Salads

Olivier salad

Olivier salad
Russia. Moscow.
Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.
Prefer a pairing with a wine aged 1 to 3 years old.
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Main courses

Ossobuco

Ossobuco
Italy. Milan.
Specialty of braised veal shanks with vegetables, white wine and broth.
Usually garnished with gremolata and traditionally served with risotto alla milanese.
Prefer a pairing with a wine aged 1 to 3 years old.
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Main courses

Paella

Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
Prefer a pairing with a wine aged 1 to 3 years old.
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Miscellaneous

Pan bagnat

Pan bagnat
Tuna or anchovy sandwich with raw vegetables, olive oil, and hard-boiled egg slices.
Prefer a pairing with a wine aged 1 to 3 years old.
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