Food and wine pairing
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.
Aging potential (estimation) : 2 to 3 years old.
This drink pairs well with 102 dishes:
Sauces
Tablier de sapeur with gribiche sauce
France. Auvergne-Rhône-Alpes. Rhône. Lyon.
Dish usually served with steamed potatoes.
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
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Poultry
Tandoori chicken
Tandoori : meat or fish marinated and coated in yogurt mixed with spices (garam masala, ginger, garlic, cumin, cayenne pepper).
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Cheeses
Tarentaise cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 9 months minimum.
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Cheeses
Tarentaise reserve cheese
United States. Vermont.
Raw cow's milk cheese with pressed uncooked paste and washed rind.
Ripening : 12 months minimum.
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Veal
Tête de veau with gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
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Veal
Tête de veau with ravigote sauce
Ravigote sauce : cold or hot acidic sauce based on velouté or vinaigrette with capers, egg yolks, shallots or onion and aromatic herbs (chervil, tarragon, parsley).
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Salads
Tomato bocconcini salad
Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
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Feathered game
Tomato bocconcini skewers
Bocconcini : fresh stretched-curd cheese made from small-sized buffalo milk (bite-sized).
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Offal and tripe
Tripes à la mode de Caen
France. Normandy.
Stew made with the four parts of a veal’s stomach (rumen, reticulum, omasum, and abomasum) and an ox foot.
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Freshwater fish
Trout with smoked bacon
Trout served with smoked bacon bits and seasoned with persillade (a mixture of parsley and garlic).
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Seafish
Tuna tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Cold starters
Tuna tataki
Tataki : raw fish or raw meat cut into thin slices that are seared, then marinated in rice vinegar or mirin before being seasoned with a condiment (often ginger)
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