Food and wine pairing

Photo de Didriks (CC BY 2.0)
https://www.flickr.com/photos/dinnerseries/9124919645/

Côte roannaise rosé

Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 8 dishes:

Meals families

Appetizers and Amuse-bouches (1)

Main courses (3)

Offal and tripe (1)

Pizza, Quiche, Tart, Pie (1)

Salads (2)

Main courses

Aligot

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

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Main courses

Aligot and grilled sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

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Main courses

Aligot and grilled Toulouse sausage

Aligot : mashed potatoes blended with butter, cream, and fresh Tome cheese from Aubrac, enriched with finely chopped or crushed garlic.

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Pizza, Quiche, Tart, Pie

Aligot tart

Tart with aligot and ham.

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Salads

Crudite salad

Do not serve fine wine.

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Salads

Parisian salad

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.

Seasoned with a parsley and pickled gherkin vinaigrette.

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Appetizers and Amuse-bouches

Seafood bites

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Offal and tripe

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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