Food and wine pairing
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Pierrevert rosé
Still rosé wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 16 dishes:
Sauces
Anchovy sauce
Anchovy sauce : anchovy and herb sauce with shallot and oil.
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Seafish
Bouillabaisse with saffron
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
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Mushrooms, Vegetables, Pasta and Rice
Farcis
A hot or cold dish made from hollowed-out vegetables (tomatoes, zucchinis, onions, artichokes, bell peppers, cabbages, eggplants…) stuffed with a filling made of ground meat or sausage meat, mixed with breadcrumbs and herbs.
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Consommés, Broths and Soups
Gazpacho
Spain. Portugal.
Cold soup made from raw vegetables (cucumber, onion, pepper, tomato) blended with water or ice cubes, seasoned with garlic, olive oil, salt and vinegar.
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Appetizers and Amuse-bouches
Stuffed olives
Prefer a pairing based on the stuffing.
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Main courses
Stuffed tomatoes
Stuffed tomatoes with tomato, rice, meat, garlic, bread and parsley.
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Appetizers and Amuse-bouches
Tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
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Consommés, Broths and Soups
Ttoro
Basque bouillabaisse.
Fish soup with hake, Dublin Bay prawns and mussels.
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