Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
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Côtes de 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 413 dishes:
Appetizers and Amuse-bouches
Accras cod
Lightly spiced cod fritter.
Serve hot as an appetizer or as a starter.
Pairing with a dominant Cinsault and Grenache noir grapes.
Prefer a pairing with a fruity wine.
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Consommés, Broths and Soups
Aigo boulido
France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.
Prefer a pairing with a wine under 3 years old.
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Sauces
Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.
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Sauces
Americaine sauce
American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."
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Appetizers and Amuse-bouches
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Prefer a pairing with a young, fruity wine.
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Appetizers and Amuse-bouches
Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Prefer a pairing with a young, fruity wine.
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Sauces
Anchovy sauce
Anchovy sauce : anchovy and herb sauce with shallot and oil.
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Appetizers and Amuse-bouches
Arancini al burro
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ham and mozzarella.
Served hot.
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Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
Prefer a pairing with a wine under 3 years old.
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Mushrooms, Vegetables, Pasta and Rice
Artichokes in pinzimonio
Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.
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Mushrooms, Vegetables, Pasta and Rice
Artichokes mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Cheeses
Ash covered goat cheese
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
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Cheeses
Ash ripened goat cheese log
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in ash.
Prefer a regional pairing.
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Seafish
Atascaburras
Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.
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Sauces
Bagna cauda
A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.
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