Food and wine pairing

Photo de Wajih Khalfallah (CC BY-SA 2.0)
https://upload.wikimedia.org/wikipedia/commons/1/1d/Royal_Tunisian_couscous.JPG

Main courses

Royal couscous

Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.

Synonyms

Moroccan couscous royale

This dish pairs well with 29 drinks :

Touraine rouge

Still red wine(s)

Serve at 14-16°C or 57-61 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 2 to 5 years old.

Pair according to the hotness of the spices.

Prefer a pairing with a light wine low in tannins.

>dish info

Vacqueyras rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 5 to 10 years old.

Pair according to the hotness of the spices.

Prefer a pairing with a light wine low in tannins.

>dish info

Ventoux rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 3 to 5 years old.

Pair according to the hotness of the spices.

Prefer a pairing with a light wine low in tannins.

>dish info

Vin de Corse rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 1 to 2 years old.

Pair according to the hotness of the spices.

Prefer a pairing with a light wine low in tannins.

>dish info

Vin de Corse rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk as soon as it is marketed.

Aging potential (estimation) : 4 to 6 years old.

Pair according to the hotness of the spices.

Prefer a pairing with a light wine low in tannins.

>dish info