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Food and wine pairing ideas

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Food and wine pairing

Côtes de Provence Sainte-Victoire rosé

Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52882199412/

Côtes de Provence Sainte-Victoire rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

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

This drink pairs well with 12 dishes:

Sauces

Bagna cauda

Bagna cauda
A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.
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Mushrooms, Vegetables, Pasta and Rice

Farcis

Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
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Cheeses

Lincoln log

Lincoln log
United States. Michigan.
Soft-ripened cheese made from pasteurized goat's milk with a natural rind.
Ripening : 2 weeks.
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Miscellaneous

Pork gyros

Pork gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
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Seafish

Sea bream ceviche

Sea bream 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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