Food and wine pairing
Photo de Smabs Sputzer (1956-2017) (CC BY 2.0)
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Saint-Chinian rosé
Still rosé wine(s)
Serve at 08-10°C or 46-50 °F.
Aging potential (estimation) : 1 to 2 years old.
This drink pairs well with 41 dishes:
Mushrooms, Vegetables, Pasta and Rice
Patatas bravas
Spain.
specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.
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Sauces
Red pepper sauce
Red pepper sauce : sauce made with crème fraîche, olive oil, onion, and red bell pepper.
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Seafish
Sardinade
Whole, ungutted sardines, drizzled with olive oil and seasoned with thyme blossoms or Herbes de Provence, then grilled.
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Appetizers and Amuse-bouches
Savory petits fours
Prefer a pairing according the side dish.
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Mushrooms, Vegetables, Pasta and Rice
Seafood risotto
Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.
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Appetizers and Amuse-bouches
Tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
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Appetizers and Amuse-bouches
Tapenade toast
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
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Main courses
Vegetable couscous
Steamed wheat semolina served with vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
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Offal and tripe
Venetian calf's liver
Venetian : cooked with sweet onions and deglazed with balsamic vinegar.
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