Food and wine pairing
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Vin de Corse blanc
Still white wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 2 to 3 years old.
Synonyms
- Corse blanc
- Vin de Corse white wine
This drink pairs well with 99 dishes:
Sauces
Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.
Prefer a pairing with a wine aged 1 to 2 years old.
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Appetizers and Amuse-bouches
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
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Appetizers and Amuse-bouches
Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
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Sauces
Anchovy sauce
Anchovy sauce : anchovy and herb sauce with shallot and oil.
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Seafish
Atascaburras
Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.
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Shellfish and Seafood
Bay scallop tartare
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
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Shellfish and Seafood
Bay scallops a la nage
Nage : cooked in a delicate broth flavored with butter, white wine, vegetables, and aromatic herbs.
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Sauces
Beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
Prefer a pairing with a wine under 2 years old.
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Shellfish and Seafood
Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
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Cheeses
Brocciu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Prefer a pairing with an unoaked wine.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Brocciu passu
France. Corsica.
Sheep’s milk cheese made from a combination of milk and whey.
Ripening : 21 days to 4 months maximum.
Serve with the most mature cheeses.
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Appetizers and Amuse-bouches
Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.
Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.
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