Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Coteaux varois en Provence rouge

Photo de T R (CC0 1.0) Unsplash.com
https://unsplash.com/fr/photos/un-verre-de-vin-pose-sur-une-table-en-bois-4dmeK0toW44

Coteaux varois en Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 3 to 6 years old.

Synonyms

  • Coteaux varois en Provence red wine

This drink pairs well with 104 dishes:

Beef

Provençal beef daube

Provençal beef daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine aged 1 to 3 years old.
> view all pairings

Sheep and Goats

Provençal lamb daube

Provençal lamb daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine aged 1 to 3 years old.
> view all pairings

Sheep and Goats

Provençal leg of lamb

Provençal leg of lamb
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
> view all pairings

Sheep and Goats

Provençal mutton daube

Provençal mutton daube
Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.
Prefer a pairing with a wine aged 1 to 3 years old.
> view all pairings

Offal and tripe

Provençal pieds paquets

Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
> view all pairings