Food and wine pairing
Photo de Jeremy Atkinson (CC BY 2.0)
https://www.flickr.com/photos/cloppy/5058624630/
Béarn rosé
Still rosé wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 to 3 years old.
This drink pairs well with 101 dishes:
Mushrooms, Vegetables, Pasta and Rice
Seven-vegetable couscous with herb broth
Steamed wheat semolina served with a vegetable stew (purple artichoke, carrot, zucchini, fava bean, turnip, green pea, tomato) accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.
Prefer a pairing with a light wine low in tannins.
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Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
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Mushrooms, Vegetables, Pasta and Rice
Stuffed mushrooms
Stuffed mushrooms with ham.
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Main courses
Tablier de sapeur with tartare sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
Dish usually served with steamed potatoes.
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Sauces
Tartar sauce
Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.
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Consommés, Broths and Soups
Ttoro
Basque bouillabaisse.
Fish soup with hake, Dublin Bay prawns and mussels.
Prefer a pairing with a wine under 2 years old.
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