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Food and wine pairing

Baux-de-Provence rouge

Photo de Bundo Kim (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/verre-a-vin-noir-rempli-de-liquide-FWXy2gIa3Ls

Baux-de-Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 7 to 10 years old.

Synonyms

  • Baux-de-Provence red wine

This drink pairs well with 123 dishes:

Main courses

Moussaka

Moussaka
Balkans. Middle East.
Dish composed of layers of minced lamb, eggplant, onions and tomatoes.
Prefer a pairing with a wine of at least 5 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 of at least 5 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 of at least 5 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 low in tannins.
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Offal and tripe

Pieds paquets

Pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. 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 of at least 5 years old.
> view all pairings

Pizza, Quiche, Tart, Pie

Pizza Margherita

Pizza Margherita
Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).
Prefer a pairing with a wine of at least 5 years old.
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Beef

Provençal beef daube

Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Sheep and Goats

Provençal lamb daube

Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Sheep and Goats

Provençal leg of lamb

Provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Prefer a pairing with a wine of at least 5 years old.
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Sheep and Goats

Provençal mutton daube

Provençal mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine of at least 5 years old.
> view all pairings

Offal and tripe

Provençal pieds paquets

Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional 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 of at least 5 years old.
> view all pairings