Food and wine pairing
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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:
Main courses
Ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked 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).
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Beef
Rib steak with coarse salt and bone marrow
Rib steak : rib of beef with bone attached.
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Sheep and Goats
Roast baron of lamb
Baron : rear half of a lamb carcass including the back, rump, belly and both rear legs.
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Beef
Roast beef tournedos
Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
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Poultry
Roasted duckling with Rouen sauce
Duckling : young duck.
Rouen sauce : cider or full-bodied red wine reduced with shallots sweated in butter, combined with brown veal stock, parsley, salt, and pepper, and thickened with a purée of chicken liver.
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Sheep and Goats
Roasted kid goat
Prefer a pairing with a wine aged 2 to 6 years old.
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Sheep and Goats
Roasted kid goat with herbs
Prefer a pairing with a wine aged 2 to 6 years old.
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Sheep and Goats
Roasted leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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