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Food and wine pairing ideas

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Food and wine pairing

Coteaux varois en Provence blanc

Photo de Sven G (CC BY 2.0)
https://www.flickr.com/photos/picsveng/3739021366/

Coteaux varois en Provence blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 3 years old.

Synonyms

  • Coteaux varois en Provence white wine

This drink pairs well with 139 dishes:

Seafish

Salmon carpaccio

Salmon carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a wine under 3 years old.
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Cheeses

San Andreas

San Andreas
United States. California.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 4 months minimum.
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Cold starters

Sea bass carpaccio

Sea bass carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Prefer a pairing with a wine under 3 years old.
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Cold starters

Shrimp aspic

Shrimp aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Appetizers and Amuse-bouches

Socca

Socca
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Thin galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
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