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Food and wine pairing ideas

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Food and wine pairing

Bellet rosé

Photo de sylvain_d (CC BY 2.0)
https://www.flickr.com/photos/sylvainduthilleul/6022937808/

Bellet rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 4 years old.

This drink pairs well with 58 dishes:

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 under 3 years old.
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Appetizers and Amuse-bouches

Cade

Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
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Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Cannelloni with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
Prefer a pairing with a wine under 3 years old.
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Mushrooms, Vegetables, Pasta and Rice

Caponata

Caponata
Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.
Served hot or cold.
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Poultry

Duck bigarade

Duck bigarade
Bigarade sauce : orange sauce infused with orange peel, caramel, and wine vinegar.
Prefer a pairing with a wine under 3 years old.
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Mushrooms, Vegetables, Pasta and Rice

Farcis

Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
Prefer a pairing with a wine under 3 years old.
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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 under 3 years old.
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