Food and wine pairing
Photo de Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52885857925/
Picpoul de Pinet
Still white wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 3 years old.
This drink pairs well with 151 dishes:
Appetizers and Amuse-bouches
Pistade de moules
France. Occitania. Hérault. Sète.
Preparation made with raw mussel meat mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.
Prefer a pairing with a wine under 3 years old.
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Appetizers and Amuse-bouches
Pistade de piste
France. Occitania. Hérault. Sète.
Spread made with raw young squid meat (piste) mixed with an anchovy, chili pepper and olive oil sauce.
Eaten on a slice of grilled bread.
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Pizza, Quiche, Tart, Pie
Pizza alla puttanesca
Pizza made with anchovies, capers, olives, and bell peppers.
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Main courses
Poutine
Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.
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Cold starters
Prawn cocktail
Shrimp salad with egg and cocktail sauce (Cognac, ketchup, mayonnaise, Tabasco).
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Shellfish and Seafood
Prawns with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
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Appetizers and Amuse-bouches
Profiteroles with fresh goat cheese
Prefer a pairing with a wine under 3 years old.
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Main courses
Ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.
Prefer a pairing with a wine under 3 years old.
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Sauces
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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Shellfish and Seafood
Razor shell with persillade sauce
Persillade sauce : blend of chopped parsley and garlic mixed with breadcrumbs and/or olive oil and vinegar.
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Pizza, Quiche, Tart, Pie
Salted flan
Flan : eggs beaten into milk and flour, baked in the oven.
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Shellfish and Seafood
Scallop ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
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Shellfish and Seafood
Seafood carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
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Pizza, Quiche, Tart, Pie
Seafood pizza
Pizza topped with shrimp, mussels, or squid on a tomato sauce base.
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Seafish
Sète-style bourride
Bourride : fish stew stewed together with a brunoise of vegetables served with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Prefer a pairing with a wine under 3 years old.
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