Côtes du Roussillon rouge

Sauces

Aïoli

Provençale sauce.

An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

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Main courses

Ajapsandali

Georgia.

Dish featuring garlic, eggplant, bell pepper, tomato, and coriander.

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Pizza, Quiche, Tart, Pie

Apicius pie

Pie with a filling of poultry, honey, and spices.

Prefer a pairing with a developed wine.

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Appetizers and Amuse-bouches

Arancini al ragù

Italy. Sicilia.

Breaded and fried rice balls or cones, 8 to 12 cm in diameter, filled with ragù (meat in tomato sauce) and peas.

Served hot.

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Beef

Barbecued rib of beef

Rib steak : rib of beef with bone attached.

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Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef daube with carrots

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Mushrooms, Vegetables, Pasta and Rice

Beef dumplings with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Beef

Beef tongue with Madeira sauce

Madeira sauce : demi-glace (reduced brown stock) with Madeira.

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Beef

Beef tournedos with bordelaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Beef

Bordeaux style entrecote

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Beef

Bordeaux style rib steak

Rib steak : rib of beef with bone attached.

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Beef

Bordeaux style sautéed rib steak

Rib steak : rib of beef with bone attached.

Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

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Seafish

Bouillabaisse with saffron

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

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Pork

Braised ham

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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Beef

Rib steak : rib of beef with bone attached. Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

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Cheeses

Brie à la truffe noire

France. Île-de-France. Seine-et-Marne. Brie.

Brie cut in half then topped with a preparation made from black truffle and mascarpone.

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Pizza, Quiche, Tart, Pie

Button mushroom tart

Prefer a pairing with a young, fruity wine.

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Mushrooms, Vegetables, Pasta and Rice

Cannelloni with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Main courses

Cassoulet

Prefer a pairing with a wine with soft tannins.

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Cured Meats

Catalan cold cuts

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Food and wine pairing