Food and wine pairing

Vin de Corse Coteaux du Cap Corse blanc

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 3 years old.

Cold starters

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

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Cold starters

Botargo : mullet roe (the Provençal name for mullet) salted and dried.

Prefer a pairing with an oaky wine.

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Cheeses

France. Corsica.

Sheep’s milk cheese made from a combination of milk and whey.

Prefer a pairing with an unoaked wine.

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Cheeses

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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Mushrooms, Vegetables, Pasta and Rice

Pasta cooked in a broth (herbal, chicken, etc).

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Mushrooms, Vegetables, Pasta and Rice

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Salads

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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