Food and wine pairing
Photo de Arthur Caranta (CC BY-SA 2.0)
https://www.flickr.com/photos/arthur-caranta/4795700327/
Coteaux varois en Provence rosé
Still rosé wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 86 dishes:
Mushrooms, Vegetables, Pasta and Rice
Tagliatelle carbonara
Carbonara : pasta dish with eggs, cheese (pecorino romano or parmigiano reggiano), bacon (guanciale or pancetta), black pepper and sometimes cream.
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Appetizers and Amuse-bouches
Tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
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Appetizers and Amuse-bouches
Tomato bruschetta
Grilled bread rubbed with garlic, drizzled with olive oil and salt, served with tomato and basil.
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Mushrooms, Vegetables, Pasta and Rice
Tomato soufflé with ham
Tomato soufflé : tomato stuffed with a mixture of beaten egg, Bechamel and cheese.
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Mushrooms, Vegetables, Pasta and Rice
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.
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Veal
Wiener schnitzel with anchovies and capers
Originally the Wiener schnitzel contained anchovies and capers.
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Mushrooms, Vegetables, Pasta and Rice
Zucchini provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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