Food and wine pairing
Photo de Sylvain Torchet (CC BY 2.0)
https://www.flickr.com/photos/135631483@N07/54207797376/
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:
Miscellaneous
Pinchitos
Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded on a skewer and cooked over charcoal braziers.
he marinade is made with olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc), and salt.
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Pizza, Quiche, Tart, Pie
Pissaladiere
Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.
Pairing with a dominant Grenache noir grape (Garnacha tinta).
Prefer a pairing with a wine under 3 years old.
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Mushrooms, Vegetables, Pasta and Rice
Pistou pasta
Pistou : provençal sauce made from crushed basil, garlic, and olive oil.
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Pizza, Quiche, Tart, Pie
Pizza alla puttanesca
Pizza made with anchovies, capers, olives, and bell peppers.
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Pizza, Quiche, Tart, Pie
Pizza Margherita
Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).
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Pizza, Quiche, Tart, Pie
Pizza marinara
Italy. Naples.
Pizza with tomato, seasoned with garlic, olive oil, and oregano.
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Appetizers and Amuse-bouches
Poached eggs tart and Aurora sauce
Aurora sauce : cream sauce coloured with tomato sauce.
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Appetizers and Amuse-bouches
Poivrade artichokes with olive oil
Poivrade artichoke : young Violet de Provence artichoke.
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Desserts and Sweet Courses
Pomelo pavlova
Pavlova : meringue topped with whipped cream and fresh fruit.
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Cured Meats
Pork rinds
Pork pieces slow-cooked in their own fat and seasoned with salt, pepper, spices, and sometimes garlic, parsley, or vinegar.
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Main courses
Pot-au-feu
French beef stew with vegetables (carrot, turnip, leek, potato, celeriac, onion, , etc) and spices (bouquet garni and clove).
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Mushrooms, Vegetables, Pasta and Rice
Potato galette
Grated and fried potatoes sometimes with eggs and/or onion or with other ingredients.
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Veal
Pozharsky veal cutlet
Pojarski : meatball with breadcrumbs, cream, and eggs, pan-fried until golden.
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Main courses
Prawn rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
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Appetizers and Amuse-bouches
Profiteroles with fresh goat cheese
Prefer a pairing with a young, fruity wine.
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Cold starters
Provençal aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.
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