Côtes de Provence rosé

Shellfish and Seafood

Provençal Bay scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Provençal eggplants

Eggplant with garlic, onion, parsley, tomato…

> view all pairings

Offal and tripe

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

Poultry

Provençal pigeon

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Main courses

Provencal ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked separately with olive oil and garlic.

Served hot or cold.

Prefer a pairing with a wine under 3 years old.

> view all pairings

Seafish

Provençal red sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Sauces

Provençal sauce

Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.

> view all pairings

Shellfish and Seafood

Provençal scallops

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Seafish

Provençal sea bream

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Eggs

Provençal style poached eggs

Poached eggs with pan-fried tomatoes, parsley, garlic, onions and bread.

> view all pairings

Offal and tripe

Provençal style tripe

Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.

> view all pairings

Pizza, Quiche, Tart, Pie

Provençal tomato tart

Served hot.

> view all pairings

Main courses

Provençal tuna gratin

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Veal

Provençal veal chop

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Veal

Provençal veal tendron

Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.

> view all pairings

Mushrooms, Vegetables, Pasta and Rice

Provençal-style tomatoes

Parsleyed tomatoes with garlic, onions, and breadcrumbs.

Prefer a pairing with a wine under 3 years old.

> view all pairings

Seafish

Provençal-style tuna

Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.

> view all pairings

Cheeses

Provolone

Italy. Lombardy.

Pressed and uncooked cheese made from cow's milk.

> view all pairings

Pork

Pulled pork with Carolina mustard barbecue sauce

Carolina mustard barbecue sauce : apple cider vinegar with yellow mustard, molasses or honey or maple syrup and ketchup and Worcestershire sauce, pepper, garlic and salt.

Pairing with a dominant Grenache noir grape (Garnacha tinta).

> view all pairings

Pizza, Quiche, Tart, Pie

Pumpkin flan

> view all pairings

Feathered game

Quail salmis

Salmis : game or poultry carcass reduction in spiced wine sauce.

> view all pairings

Pizza, Quiche, Tart, Pie

Quiche

Shortcrust pastry topped with a mixture of eggs and cream combined with seafood, vegetables, meat, and/or cheese.

Served hot or cold.

> view all pairings

Rabbit

Rabbit galantine

Galantine : mixture of meat and bacon sliced or chopped then boiled.

> view all pairings

Main courses

Ratatouille

Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.

Served hot or cold.

Prefer a pairing with a young, fruity wine.

> view all pairings

Food and wine pairing