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Food and wine pairing ideas

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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:

Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Prefer a regional pairing.
Prefer a pairing with a wine aged 2 to 6 years old.
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Main courses

Vegetable couscous

Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Prefer a pairing with a light wine low in tannins.
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Mushrooms, Vegetables, Pasta and Rice

Vegetable tian

Vegetable tian
France. Provence-Alpes-Côte d’Azur.
Summer vegetables (tomato, zucchini, eggplant) placed on a bed of onions and slowly confit in the oven with olive oil and thyme.
Prefer a pairing with a wine aged 2 to 6 years old.
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Furred game

Venison fillet with poivrade sauce

Venison fillet with poivrade sauce
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine aged 2 to 6 years old.
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