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:
Seafish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Grilled sea bass with fennel and beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
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Seafish
Grilled sea bass with maitre d'hotel butter
Maître d'hôtel butter : softened butter mixed with finely chopped parsley, lemon juice, salt, and pepper.
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Seafish
Grilled sea bream with citrus
Prefer a pairing with a wine aged 1 to 2 years old.
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Seafish
Hake steak Provençal
Darne : cross-section of one inch in thickness, including the backbone.
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Desserts and Sweet Courses
Imbrucciata
France. Corsica.
Shortcrust pastry tart filled with brocciu, eggs, sugar, and lemon zest.
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Shellfish and Seafood
Limpets
Aquatic snail with a shell broadly conical in shape.
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Seafish
Monkfish with Romesco sauce
Romesco sauce : catalan specialty. Sauce made with a mixture of garlic, almonds, ñoras (dried red peppers), bread, tomatoes, along with oil, vinegar, and spices.
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Salads
Nicoise salad
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Crudités salad with anchovies or tuna, hard-boiled eggs and olive oil.
Do not serve fine wine.
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Cheeses
Ocooch Mountain
United States. Wisconsin.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind and straw-colored crust.
Ripening : 3-4 months.
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Cheeses
Pecorino sardo
Italy. Sardinia.
Smoked, pressed and cooked cheese made from whole raw sheep’s milk with a natural straw-colored rind.
Ripening : 20 to 60 days.
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Cheeses
Pecorino Toscano
Italy. Tuscany.
Pressed and cooked cheese made from whole raw sheep’s milk with a natural rind and straw-colored crust.
Ripening : 20 days minimum.
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Main courses
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 wine aged 1 to 2 years old.
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Seafish
Provençal red sea bream
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
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Sauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
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