Food and wine pairing
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Côtes de Provence rouge
Still red wine(s)
Serve at 15-17°C or 59-63 °F.
Aging potential (estimation) : 5 to 8 years old.
Synonyms
- Côtes de Provence red wine
This drink pairs well with 425 dishes:
Beef
Chili con carne
Beef and chili (spice mix) with various vegetables (red beans, onion, tomato…) and aromatics (garlic, cumin…).
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Cheeses
Comté
France. Auvergne-Rhône-Alpes. Ain. Haute-Savoie. Bourgogne-Franche-Comté. Doubs. Jura. Saône-et-Loire.
Pressed and cooked cheese made from raw cow's milk.
Ripening : 4 months minimum.
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Main courses
Couscous
Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Prefer a pairing with a light wine low in tannins.
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Shellfish and Seafood
Crayfish and Newburg sauce
Newburg sauce : lobster butter with cream, egg yolks, onions, and Sherry or Madeira.
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Poultry
Duck aiguillette with cherry
Aiguillette : thin slice cut lengthwise from a poultry breast.
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Poultry
Duck Apicius
Duck cooked in broth and marinated in honey and spices.
Served with dates and apples.
Prefer a pairing with an old vintage.
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Poultry
Duck breast with orange zest
Pairing with a dominant Syrah (shiraz) grape.
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Poultry
Duck breast with plum
Pairing with a dominant Syrah (shiraz) and Cabernet-sauvignon grapes.
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Poultry
Duck dodine
Kind of meatloaf.
Boneless meat duck, rolled, stuffed, poached or braised, served with a red wine sauce mixed with mushrooms and thickened with meat glaze.
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Poultry
Duck Montmorency
Duck served with a sauce made from poultry velouté and Montmorency cherries.
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Poultry
Duck salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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Poultry
Duckling Montmorency
Duckling served with a sauce made from poultry velouté and Montmorency cherries.
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