Food and wine pairing

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Faugères blanc

Still white wine(s)

Serve at 08-10°C or 46-50 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

Synonyms

Faugères white wine

This drink pairs well with 38 dishes:

Meals families

Appetizers and Amuse-bouches (1)

Cheeses (4)

Consommés, Broths and Soups (1)

Freshwater fish (1)

Main courses (2)

Mushrooms, Vegetables, Pasta and Rice (4)

Salads (2)

Seafish (7)

Shellfish and Seafood (16)

Shellfish and Seafood

Bay scallop carpaccio with lemon

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Bay scallops cassolette porcini mushrooms

Cassolette : individual container for presenting a dish.

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Seafish

Bouillabaisse

Provençal fish stew.

The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.

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Shellfish and Seafood

Bouzigues oysters

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Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.

Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

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Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbal, chicken, etc).

Pairing with a dominant Rolle (Vermentino) grape.

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Seafish

Cod brandade with mashed potatoes

Brandade with mashed potatoes.

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Main courses

Couscous

Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.

Pair according to the hotness of the harissa spice.

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Main courses

Fish 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.

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Seafish

Fresh anchovies marinated in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Grilled crab

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Shellfish and Seafood

Grilled crab claws

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Shellfish and Seafood

Grilled lobster

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Shellfish and Seafood

Marinated bay scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Marinated bay scallops with citrus fruits

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Marinated scallops in lemon

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Marinated scallops with citrus fruits

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Shellfish and Seafood

Marinated scallops with lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Consommés, Broths and Soups

Minestrone

Vegetable soup with beans, sometimes pasta or rice, accompanied by a pesto (sauce made with olive oil, basil, garlic and grated cheese).

Pairing with a dominant Roussanne grape.

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Salads

Nicoise salad

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.

Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.

Do not serve fine wine.

Pairing with a dominant Rolle (Vermentino) grape.

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Cheeses

Pélardon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made from raw goat's milk with a natural rind.

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Seafish

Pickled mackerel fillets in lime

Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.

Prefer a pairing with a young vintage.

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Cheeses

Picodon

France. Auvergne-Rhône-Alpes. Occitanie. Cévennes.

Soft-ripened cheese made goat’s milk with a natural rind.

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Freshwater fish

Pike quenelles

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