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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:

Hot Starters

Tempura

Tempura
Japan.
Tempura : frying batter made with flour, egg and ice water, in which all sorts of vegetables cut into slices or matchsticks, seafood or fish are dipped before frying in sesame oil.
Generally, tempura is dipped in a sauce (dashi, mirin, and soy sauce, flavored with condiments like grated ginger and daikon radish) and served with noodles or rice.
Prefer a pairing with a young, flowery wine.
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Seafish

Tuna carpaccio

Tuna 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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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 under 3 years old.
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Cold starters

Vitello tonnato

Vitello tonnato
Italy. Lombardy. Piedmont.
Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.
Pairing with a dominant Rolle (Vermentino) grape.
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Cold starters

Zakuski

Zakuski
Russia.
Various appetizers served with the aperitif (caviar, cold cuts, smoked or marinated fish, malossol pickles, salads…).
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