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Food and wine pairing ideas

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Food and wine pairing

Luberon rosé

Photo de nadia & massimo (CC BY 2.0)
https://www.flickr.com/photos/24641143@N03/3693633108/

Luberon 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 34 dishes:

Sauces

Aïoli

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

BLT sandwich

BLT sandwich
Sandwich made with two slices of sandwich bread (often toasted), filled with slices of smoked or pan-fried bacon (usually three), lettuce leaves (often iceberg or romaine), and tomato slices (BLT : Bacon, Lettuce, Tomato), with mayonnaise.
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Sauces

Gribiche sauce

Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
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Cold starters

Italian style melon

Italian style melon
Melon slices wrapped in Parma ham.
Match the pairing between the saltiness of the ham or the sweetness of the melon according to the type of melon (intensity).
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Salads

Nicoise salad

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.
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Pizza, Quiche, Tart, Pie

Pissaladiere

Pissaladiere
Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.
Pairing with a dominant Cinsault and Syrah grapes.
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Main courses

Potée

Potée
Mixture of meat or sausage, vegetables and baked potatoes in broth cooked several hours in an earthenware pot.
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