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Food and wine pairing ideas

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Food and wine pairing

Costières de Nîmes rosé

Photo de Calmuziclover (CC BY 2.0)
https://www.flickr.com/photos/29787167@N02/54010085715/

Costières de Nîmes 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) : 1 to 2 years old.

This drink pairs well with 114 dishes:

Mushrooms, Vegetables, Pasta and Rice

Tagliatelle carbonara

Tagliatelle 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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Offal and tripe

Tripous

Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
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Main courses

Vegetable couscous

Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Prefer a pairing with a light wine low in tannins.
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Hot Starters

Vegetable nems

Vegetable nems
Spring roll : thin pancake made from wheat or rice flour, stuffed with pork, chicken, or seafood, along with mushrooms and/or various julienned vegetables, then fried in a wok or sometimes steamed.
Served hot.
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Miscellaneous

Yakitori

Yakitori
Skewers made with beef, mushrooms, chicken wings and quail eggs, cheese-stuffed pork, chicken, etc., served with salt or teriyaki sauce.
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