Coteaux varois en Provence blanc

Mushrooms, Vegetables, Pasta and Rice

Grilled zucchini

Prefer a pairing with a wine under 3 years old.

> view all pairings

Seafish

Hake steak Provençal

Darne : cross-section of one inch in thickness, including the backbone.

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Sauces

Hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

> view all pairings

Shellfish and Seafood

Imperial fried shrimp

Fried shrimp with spicy sauce (ginger, chili, pepper, soy sauce, , etc) and cashew nuts.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Langoustine risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Linguine alle vongole

Prefer a pairing with a wine under 3 years old.

> view all pairings

Sauces

Mayonnaise

Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.

> view all pairings

Seafish

Monkfish with Romesco sauce

Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.

> view all pairings

Consommés, Broths and Soups

Mussel soup

Prefer a pairing with a wine under 3 years old.

> view all pairings

Shellfish and Seafood

Mussels in cream sauce

Cream sauce : béchamel sauce with cream.

> view all pairings

Seafish

Nice style sea bass

Nice-style : fish cooked with garlic, anchovies, capers, onion, olives, tomato sauce, and a herb bouquet.

> view all pairings

Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.

Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.

Do not serve fine wine.

Pairing with a dominant Rolle (Vermentino) grape.

> view all pairings

Appetizers and Amuse-bouches

Olives stuffed with anchovies

> view all pairings

Appetizers and Amuse-bouches

Olives stuffed with bell pepper

> view all pairings

Miscellaneous

Pan bagnat

Tuna or anchovy sandwich with raw vegetables, olive oil, and hard-boiled egg slices.

Prefer a pairing with a wine under 3 years old.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Pasta and clams

Prefer a pairing with a wine under 3 years old.

> view all pairings

Cheeses

Pecorino sardo

Italy. Sardinia.

Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.

Ripening : 20 to 60 days.

> view all pairings

Cheeses

Pecorino Toscano

Italy. Tuscany.

Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.

Ripening : 20 days minimum.

> view all pairings

Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made from raw goat's milk with a natural rind.

> view all pairings

Appetizers and Amuse-bouches

Pickled olives

> view all pairings

Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made goat’s milk with a natural rind.

Prefer a pairing with a wine under 3 years old.

> view all pairings

Pizza, Quiche, Tart, Pie

Pissaladiere

Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.

Prefer a pairing with a wine under 3 years old.

> view all pairings

Consommés, Broths and Soups

Pistou soup

France. Provence-Alpes-Côte d’Azur.

Vegetable soup with pistou sauce.

Prefer a pairing with a wine under 3 years old.

> view all pairings

Shellfish and Seafood

Prawns

> view all pairings

Food and wine pairing