Food and wine pairing
Photo de Signe Karin (CC BY 2.0)
https://www.flickr.com/photos/signe_karin/4582791776/
Collioure rosé
Still rosé wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 71 dishes:
Main courses
Macaronade
France. Occitania. Hérault. Sète.
A mixture of pasta and meat or fish with tomato sauce.
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Main courses
Mutton couscous
Pair according to the hotness of the harissa spice.
Prefer a pairing with a light wine low in tannins.
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Salads
Neapolitan style pasta salad
Neapolitan sauce : tomato sauce with garlic, herbs (basil, oregano, parsley), olive oil, onion, pepper, and salt.
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Poultry
Orange chick
Orange sauce : orange juice with white wine or a reduced veal or poultry stock.
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Miscellaneous
Oriental style pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with minced meat (lamb, beef, chicken, etc.), hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
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Main courses
Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
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Mushrooms, Vegetables, Pasta and Rice
Provençal eggplants
Eggplant with garlic, onion, parsley, tomato…
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Offal and tripe
Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional 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.
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Sauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
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Eggs
Provençal style poached eggs
Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.
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Offal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
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