Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54176216504/
Bordeaux rosé
Still rosé wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 43 dishes:
Pork
Marinated pork skewers
Marinated pork with garlic, oregano, paprika, and salt.
Pairing with a dominant Cabernet-sauvignon grape.
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Miscellaneous
Oven-baked croque-monsieur with bechamel sauce
Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
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Mushrooms, Vegetables, Pasta and Rice
Patatas bravas
Spain.
specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.
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Cold starters
Pepper and goat cheese terrine
Pairing with a dominant Cabernet franc grape.
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Desserts and Sweet Courses
Rhubarb tart
Prefer a pairing with a lively and fruity wine.
Pairing with a dominant Cabernet-sauvignon grape.
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Mushrooms, Vegetables, Pasta and Rice
Salmon lasagna
Pairing with a dominant Cabernet franc grape.
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Mushrooms, Vegetables, Pasta and Rice
Shakshouka
Maghreb.
Shakshouka : poached eggs in a sauce with onions, peppers and tomatoes, usualy seasoned with cumin, paprika, and harissa.
Pairing with a dominant Cabernet-sauvignon grape.
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Desserts and Sweet Courses
Strawberry salad with basil and lime
Prefer a pairing with a lively and fruity wine.
Pairing with a dominant Cabernet-sauvignon grape.
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Cold starters
Stuffed tomatoes with goat cheese
Prefer a pairing with a wine under 2 years old.
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Appetizers and Amuse-bouches
Tapenade toast
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
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Cold starters
Taramasalata
Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.
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Main courses
Turbot and oyster tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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