Food and wine pairing
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Sancerre 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 105 dishes:
Cured Meats
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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Cured Meats
Country style terrine and onion confit
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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Miscellaneous
Croque-madame with bechamel sauce
Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
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Seafish
Estocafic
France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice.
Stew with potatoes, bell peppers, onion, olives, olive oil, garlic, and bouquet garni.
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Mushrooms, Vegetables, Pasta and Rice
Fettucine al ragù
Italy.
Pasta with bolognese sauce.
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Pizza, Quiche, Tart, Pie
Fougasse with Gruyère and bacon
Shortcrust filling with eggs and cream mixed with bacon.
Prefer a pairing with a wine under 2 years old.
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Cold starters
Greek-style mushrooms
Mushrooms marinated in seasoned white wine and lemon juice and optionally tomato.
Pairing with lemon : avoid serving wine.
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Sauces
Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
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