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:
Seafish
Tuna ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Miscellaneous
Tuna melt
Toasted bread sandwich with melted cheese topped with canned tuna mixed with a slightly spicy mayonnaise and accompanied by condiments (pickle, herbs, onion...).
Pairing with a dominant Cinsault and Grenache noir grapes.
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Seafish
Tuna tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Cold starters
Tuna tataki
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
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Cheeses
Valençay
France. Centre-Val de Loire. Cher. Indre. Berry.
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Veal
Veal chop casserole
Veal chop served with bacon, potatoes, and white onions, simmered in chicken broth and butter
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Veal
Veal stew Marengo
Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.
Prefer a pairing with a wine under 3 years old.
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Main courses
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Prefer a pairing with a light wine low in tannins.
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Mushrooms, Vegetables, Pasta and Rice
Vegetable tian
France. Provence-Alpes-Côte d’Azur.
Summer vegetables (tomato, zucchini, eggplant) placed on a bed of onions and slowly confit in the oven with olive oil and thyme.
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Mushrooms, Vegetables, Pasta and Rice
Vegetables in pinzimonio
Pinzimonio : raw vegetables to dip in salted and peppered olive oil, sometimes with vinegar.
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Cheeses
Veigadarte
Spain. Castile and León.
Soft-ripened cheese made from pasteurized goat’s milk with a natural rind rind coated in oak ash.
Ripening : 4 weeks.
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Cold starters
Vitello tonnato
Italy. Lombardy. Piedmont.
Veal carpaccio with tuna, lemon mayonnaise, capers, and anchovy fillets.
Pairing with a dominant Grenache, Rolle (Vermentino) and Syrah grapes.
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Veal
Wiener schnitzel with anchovies and capers
Originally the Wiener schnitzel contained anchovies and capers.
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