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:
Consommés, Broths and Soups
Fish soup
Prefer a pairing with the origin of the fish.
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Mushrooms, Vegetables, Pasta and Rice
French-style peas
Peas cooked with butter, onions, salad and herbs.
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Appetizers and Amuse-bouches
Fresh goat cheese balls with pistachio
Prefer a pairing with a young, fruity wine.
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Cheeses
Fresh goat cheese with olive oil
Prefer a pairing with a young, fruity wine.
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Veal
Fricandeau of veal
Fricandeau : thin slice of veal larded and braised or pan-fried.
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Miscellaneous
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Miscellaneous
Frog legs with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Consommés, Broths and Soups
Garbure
France. Nouvelle-Aquitaine. Gascony.
Cabbage soup with vegetables (broad beans, potatoes, turnip, green peas, onion, garlic, carrot, celeriac, etc) and typically meat pieces, often confit (duck, pork, goose giblets, pork shank, cured ham, sausage, etc).
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Consommés, Broths and Soups
Gazpacho
Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.
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Appetizers and Amuse-bouches
Goat cheese and tomato toast
Prefer a pairing with a young, fruity wine.
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