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Food and wine pairing

Coteaux d'Aix-en-Provence rouge

Photo de Saman Taheri (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-verre-de-vin-rouge-y-est-verse-ZdhWsUoQzCk

Coteaux d'Aix-en-Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 6 to 8 years old.

Synonyms

  • Coteaux d'Aix-en-Provence red wine

This drink pairs well with 180 dishes:

Sauces

Bagna cauda

Bagna cauda
A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.
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Cheeses

Banon

Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Beef

Braised rib steak

Braised rib steak
Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Main courses

Couscous

Couscous
Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Prefer a pairing with a light wine low in tannins.
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Poultry

Duck confit

Duck confit
Served hot.
Pairing with a dominant Grenache noir, Syrah (shiraz) and Cabernet-sauvignon grapes.
Prefer a pairing with a wine aged 3 to 6 years old.
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