Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54176360355/
Coteaux d'Aix-en-Provence rosé
Still rosé wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 5 years old.
This drink pairs well with 116 dishes:
Seafish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
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Mushrooms, Vegetables, Pasta and Rice
Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
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Miscellaneous
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Mushrooms, Vegetables, Pasta and Rice
Gnocchi
Mixture of wheat flour and potato semolina or durum wheat poached in water and often gratin in the oven with cheese.
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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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Sheep and Goats
Grilled lamb chops
Pairing with a dominant Grenache noir grape (Garnacha tinta).
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Sheep and Goats
Grilled lamb chops with herbes de Provence
Chops served with tomatoes and garlic cooked in oil.
Pairing with a dominant Grenache noir grape (Garnacha tinta).
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Sheep and Goats
Grilled lamb chops with herbs
Pairing with a dominant Grenache noir grape (Garnacha tinta).
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Sheep and Goats
Grilled lamb fillet
Pairing with a dominant Grenache noir grape (Garnacha tinta).
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Sheep and Goats
Lamb with tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
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Seafish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
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