Food and wine pairing

Coteaux du Lyonnais rosé

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 year old.

Miscellaneous

A meal, usually outdoors, where food is cooked on a grill or a spit.

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Cold starters

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Salads

Potato salad with cervelas sausage, chicken livers, bacon lardons, eggs…

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Salads

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Salad made with bacon, a poached egg, toasted bread, and frisée or dandelion greens, served with a walnut oil and red wine vinegar vinaigrette.

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Salads

Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.

Seasoned with a parsley and pickled gherkin vinaigrette.

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Sauces

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Dish usually served with steamed potatoes.

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

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Salads

Prefer a pairing with a fruity and light wine.

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