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Food and wine pairing ideas

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Food and wine pairing

Marsannay rosé

Photo de Benjamin Balázs (CC0 1.0)
https://www.flickr.com/photos/brenkee/35845544556/

Marsannay 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) : 2 to 3 years old.

This drink pairs well with 102 dishes:

Main courses

Choucroute garnie

Choucroute garnie
Cooked sauerkraut served with cured meats, meat, and potatoes, accompanied by Alsatian beer or Alsace white wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cured Meats

Country style terrine

Country style terrine
Pâté made with coarsely chopped ingredients such as pork, flavored with herbs and spices, and cooked in a terracotta dish.
Served cold or at room temperature.
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Main courses

Couscous

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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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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Pork

Ham saupiquet

Ham saupiquet
Saupiquet sauce : spicy sauce made of berries, spices, herbs, onions and/or bay leaves mixed with liver and blood from game, bread, wine, vinegar.
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