Food and wine pairing
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Coteaux varois en Provence rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 3 to 6 years old.
Synonyms
- Coteaux varois en Provence red wine
This drink pairs well with 104 dishes:
Sheep and Goats
Roasted kid goat
Prefer a pairing with a wine aged 1 to 3 years old.
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Sheep and Goats
Roasted kid goat with herbs
Prefer a pairing with a wine aged 1 to 3 years old.
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Sheep and Goats
Roasted leg of lamb with rosemary
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Roasted 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.
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Beef
Roasted rib steak with fleur de sel
Rib steak : rib of beef with bone attached.
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Furred game
Roasted venison with sauce poivrade
Poivrade sauce : mirepoix (carrot, onion, celery) with butter, bacon bits, aromatics (bay leaf, thyme), white wine, vinegar, with a veal or game stock and black peppercorns.
Prefer a pairing with a wine aged 1 to 3 years old.
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Sheep and Goats
Sauteed lamb
Prefer a pairing with a wine aged 1 to 3 years old.
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Sheep and Goats
Sauteed lamb with green olives
Prefer a pairing with a wine aged 1 to 3 years old.
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Pizza, Quiche, Tart, Pie
Sea-pie
Canada. Quebec.
Meat pie with layers of pastry and assorted meats (beef, chicken, hare, moose, partridge, pork and veal or a simpler combination of these meats).
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Poultry
Spatchcocked chicken with garlic and rosemary
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Poultry
Spatchcocked chicken with herbes de Provence
Spatchcock : bird prepared for grilling or roasting by removing the backbone and sternum and flattening it out before cooking.
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Beef
Steak tartare
Minced meat served raw with capers, chives, gherkins, onions, chopped parsley, and a raw egg yolk.
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Mushrooms, Vegetables, Pasta and Rice
Stuffed cabbage
Stuffing made with beef or pork, seasoned with onions, tomatoes, rice, spices, etc., wrapped in one or more cabbage leaves, then boiled or steamed.
Generally eaten hot.
Prefer a regional pairing.
Prefer a pairing with a wine aged 1 to 3 years old.
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