Food and wine pairing
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Vin de Corse rosé
Still rosé wine(s)
Serve at 10-12°C or 50-54 °F.
Aging potential (estimation) : 1 to 2 years old.
Synonyms
- Corse rosé
This drink pairs well with 106 dishes:
Miscellaneous
Barbecue
A meal, usually outdoors, where food is cooked on a grill or a spit.
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Main courses
Basque piperade
France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Culinary specialty based on peppers, bell peppers, onions and tomatoes, served with eggs, meat, or fish.
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Sauces
Bolognese sauce
Bolognese sauce : meat-based sauce with soffritto (the Italian version of a mirepoix) made from onion, celery, and carrot. The various meats are minced or finely chopped and slow-cooked.
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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.
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Seafish
Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
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Appetizers and Amuse-bouches
Bread with tomato
Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.
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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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Salads
Caesar salad
Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.
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Cured Meats
Capicola
France. Italy. Switzerland.
Pork cold cut from the dry-cured muscle running from the neck to the shoulder.
Prefer a pairing with a wine aged 1 to 2 years old.
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Cheeses
Chabichou
France. Nouvelle-Aquitaine. Poitou-Charentes.
Soft-ripened cheese made from goat's milk with a bloomy rind.
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Sheep and Goats
Champvallon style Lamb chop
Champvallon : baked between two layers of potatoes with poultry broth.
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Main courses
Chicken couscous
Couscous : steamed wheat semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the spices.
Prefer a pairing with a light wine low in tannins.
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