Food and wine pairing
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.
Aging potential (estimation) : 6 to 8 years old.
Synonyms
- Coteaux d'Aix-en-Provence red wine
This drink pairs well with 180 dishes:
Mushrooms, Vegetables, Pasta and Rice
Potato croquettes with duck confit
Croquette with chopped duck confit and mashed potatoes or white sauce.
Pairing with a dominant Grenache noir, Syrah (shiraz) and Cabernet-sauvignon grapes.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Poultry
Potato salad with duck confit
Served cold or warm.
Pairing with a dominant Grenache noir, Syrah (shiraz) and Cabernet-sauvignon grapes.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Beef
Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Pairing with a dominant Grenache noir, Syrah (shiraz) and Cabernet-sauvignon grapes.
Prefer a pairing with a wine of at least 4 years old.
> view all pairings
Sheep and Goats
Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Pairing with a dominant Grenache noir, Syrah (shiraz) and Cabernet-sauvignon grapes.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Sheep and Goats
Provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view all pairings
Sheep and Goats
Provençal mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Pairing with a dominant Grenache noir, Syrah (shiraz) and Cabernet-sauvignon grapes.
Prefer a pairing with a wine aged 3 to 6 years old.
> view all pairings
Offal and tripe
Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
> view all pairings
Feathered game
Provençal quail skewers
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view all pairings
Main courses
Provencal ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked separately with olive oil and garlic.
Served hot or cold.
Pairing with a dominant Grenache and Syrah grapes.
Prefer a pairing with a young wine (2-4 years).
> view all pairings
Sheep and Goats
Provençal roasted shoulder of lamb
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view all pairings
Sauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
> view all pairings
Offal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
> view all pairings
Veal
Provençal veal chop
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view all pairings
Veal
Provençal veal tendron
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view all pairings
Main courses
Provençal wild boar daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
> view all pairings
Beef
Provençal-style beef estouffade
Estouffade : long cooking in liquid over low heat in a closed container.
Prefer a pairing with a wine aged 2 to 6 years old.
> view all pairings
Sheep and Goats
Provençal-style saddle of lamb
Saddle : unseparated loin (from rib to leg) from both sides of the animal.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view all pairings
Sheep and Goats
Provençal-style sauteed lamb
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Prefer a pairing with a wine aged 2 to 6 years old.
> view all pairings
Rabbit
Rabbit with black olives
Prefer a pairing with a wine aged 2 to 6 years old.
> view all pairings
