Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52332281206/
Coteaux d'Aix-en-Provence blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 5 years old.
Synonyms
- Coteaux d'Aix-en-Provence white wine
This drink pairs well with 178 dishes:
Seafish
Golden sea bream in salt crust
Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.
Prefer a pairing with a wine under 3 years old.
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Seafish
Golden sea bream with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Salads
Greek salad
Mixed salad made with capers, cucumber, feta, onion, oregano, olives, green bell pepper, and tomato, dressed with olive oil.
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Mushrooms, Vegetables, Pasta and Rice
Grilled eggplants
Prefer a pairing with a wine under 3 years old.
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Seafish
Grilled red mullet fillets
Prefer a pairing with a wine under 3 years old.
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Seafish
Grilled red mullet with an anchovy butter
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Prefer a pairing with a wine under 3 years old.
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Seafish
Grilled red mullet with olive oil
Prefer a pairing with a wine under 3 years old.
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Seafish
Grilled sea bass with fennel
Prefer a pairing with a wine under 3 years old.
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Seafish
Grilled sea bass with fennel confit
Prefer a pairing with a wine under 3 years old.
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Seafish
Grilled sea bass with fennel, drizzled with oil and lemon
Prefer a pairing with a wine under 3 years old.
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Mushrooms, Vegetables, Pasta and Rice
Grilled zucchini
Prefer a pairing with a wine under 3 years old.
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Seafish
Hake fillet with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
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Seafish
Hake steak Provençal
Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Main courses
Jambalaya
United States. Louisiana. New Orleans.
A type of paella made with rice, very spicy, with seafood, fish, or meat.
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Main courses
Jambalaya a la provençale
France. Provence-Alpes-Côte d’Azur.
Poultry and saffron rice preparation.
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