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Food and wine pairing ideas

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Food and wine pairing

Bellet blanc

Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52355092756/

Bellet blanc

Still white 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.

Synonyms

  • Bellet white wine

This drink pairs well with 204 dishes:

Mushrooms, Vegetables, Pasta and Rice

Pasta carbonara

Pasta carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Cheeses

Pecorino sardo

Pecorino sardo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.
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Cheeses

Pecorino Toscano

Pecorino Toscano
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.
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Cheeses

Picodon

Picodon
France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.
Soft-ripened cheese made goat’s milk with a natural rind.
Prefer a pairing with a wine aged 1 to 3 years old.
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Pizza, Quiche, Tart, Pie

Pissaladiere

Pissaladiere
Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.
Prefer a pairing with a wine aged 1 to 3 years old.
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Sauces

Pistou

Pistou
France. Provence-Alpes-Côte d’Azur.
Pistou : Provencal sauce made with crushed basil, garlic, and olive oil.
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Consommés, Broths and Soups

Pistou soup

Pistou soup
France. Provence-Alpes-Côte d’Azur.
Vegetable soup with pistou sauce.
Prefer a pairing with a wine aged 1 to 3 years old.
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Pork

Porchetta

Porchetta
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Italia.
Deboned suckling pig, stuffed with its own meat and offal with aromatics (garlic, bay leaf) and roasted over a wood fire.
Eaten cold, sliced or pan-fried with oil and tomato.
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Cold starters

Provençal aspic

Provençal aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.
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