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Food and wine pairing ideas

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Food and wine pairing

Côtes d'Auvergne rosé

Photo de Paul Downey (CC BY 2.0)
https://www.flickr.com/photos/psd/3922476144/

Côtes d'Auvergne rosé

Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.

This drink pairs well with 14 dishes:

Cured Meats

Andouillette

Andouillette
Pre-cooked sausage usually made from pork intestine (intestine and stomach), sometimes from veal (calf's ruffle), never smoked, to be pan-fried, oven-heated, or grilled.
Served hot.
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Cheeses

Bleu d'Auvergne

Bleu d'Auvergne
France. Auvergne-Rhône-Alpes. Cantal. Aveyron. Haute-Loire. Puy-de-Dôme. France. Nouvelle-Aquitaine. Corrèze. France. Occitania. Lot, Lozère.
Blue cheese made from cow's milk.
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Cheeses

Blue cheese

Blue cheese
Cheese made from sheep’s, goat’s, and/or cow’s milk, containing internal mold with colors ranging from blue to grey-green.
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Mushrooms, Vegetables, Pasta and Rice

Stuffed cabbage

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.
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Offal and tripe

Tripous

Tripous
France. Occitania. Aveyron.
Dish made with small strips of veal tripe usually rolled in sheep's caul fat (typically lamb) and tied with string. Cooked in veal stock with salt, pepper, white wine, carrots and tomatoes.
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