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Food and wine pairing ideas

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Food and wine pairing

Côtes de Provence rosé

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.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

This drink pairs well with 413 dishes:

Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Cannelloni with tomato sauce
Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.
Prefer a pairing with a wine under 3 years old.
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Mushrooms, Vegetables, Pasta and Rice

Caponata

Caponata
Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.
Served hot or cold.
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Main courses

Chicken couscous

Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the spices.
Prefer a pairing with a light wine low in tannins.
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Poultry

Chicken with satay sauce

Chicken with satay sauce
Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).
Pairing with a dominant Tibouren grape.
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Seafish

Cod ceviche

Cod 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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