Food and wine pairing
Photo de Didriks (CC BY 2.0)
https://www.flickr.com/photos/dinnerseries/9548999608/
Bergerac rosé
Still rosé wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 2 years old.
This drink pairs well with 43 dishes:
Cured Meats
Grilled andouillette with shallots skewers
Andouillette cooked with dry white wine, butter, and shallots.
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Seafish
Grilled sea bream with a julienne of vegetable
Julienne : vegetables cut into batons.
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Cold starters
Ham aspic
Slice of ham around an egg in jelly made from a meat stock or consommé.
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Salads
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.
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Appetizers and Amuse-bouches
Onion breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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