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Food and wine pairing ideas

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Food and wine pairing

Tavel

Photo de Sarah Stierch (CC BY 2.0)
https://www.flickr.com/photos/sarahvain/52954229036/

Tavel

Still rosé wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 6 years old.

This drink pairs well with 398 dishes:

Offal and tripe

Provençal pieds paquets

Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
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Main courses

Provencal ratatouille

Provencal ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked separately with olive oil and garlic.
Served hot or cold.
Prefer a pairing with a young, fruity wine.
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Pork

Pulled pork

Pulled pork
United States.
Pork meat, usually shoulder dipped in brine, rubbed with spices and often smoked, cooked for several hours at a low temperature (135 °C, 275 °F).
Served on its own or in a sandwich with bread.
Served with a Tennessee-style barbecue sauce, a Kansas City sauce, North Carolina–style vinegar sauce, or plain.
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Main courses

Ratatouille

Ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.
Prefer a pairing with a young, fruity wine.
> view all pairings