Food and wine pairing
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Lirac 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 130 dishes:
Pizza, Quiche, Tart, Pie
Pizza Margherita
Pizza with basil, mozzarella, and tomato (representing the three colors of the Italian flag).
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Pork
Pork roast with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Pork
Pork tenderloin with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Offal and tripe
Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
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Sauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
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Offal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
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Seafish
Provençal-style tuna
Provençal style : accompanied by sautéed tomatoes with parsley, garlic-infused olive oil, and bread.
Prefer a pairing with a wine under 2 years old.
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Rabbit
Roast rabbit with mustard sauce
Mustard sauce : hollandaise sauce with mustard.
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Poultry
Roasted duck with lingonberries
Prefer a pairing with a wine under 2 years old.
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Sheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Sheep and Goats
Roasted leg of lamb with thyme and black olives
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
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Main courses
Royal couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.
Pair according to the hotness of the spices.
Prefer a pairing with a light wine low in tannins.
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