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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:

Main courses

Couscous

Couscous
Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.
Prefer a pairing with a light wine low in tannins.
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Beef

Crying tiger

Crying tiger
Thailand.
Thin slices of marinated beef, grilled or seared, served with a spicy chili and tamarind sauce, accompanied by sticky rice (the sauce would be strong enough to make you cry).
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Condiments

Curry

Curry
Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.
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Cheeses

Dirt lover

Dirt lover
United States. Missouri.
Soft-ripened cheese made from pasteurized sheep's milk with a natural rind covered in culinary vegetable ash.
Ripening : 2 weeks.
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Poultry

Duck with red curry

Duck with red curry
Red curry : complex combination of spices or aromatic herbs (garlic, shallot, red chili, galangal, shrimp paste, salt, kaffir lime, coriander root, coriander seeds, cumin seeds, pepper and lemongrass) with coconut milk and fish sauce.
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Cold starters

Egg aspic

Egg aspic
Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
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Cheeses

Epoisses

Epoisses
France. Bourgogne-Franche-Comté.
Soft-ripened cheese made from raw cow's milk with a marc de Bourgogne washed rind.
Prefer a pairing with a wine over 1 year old.
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Seafish

Estocafic

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

Farcis

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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