Meal and wine pairing
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Serve at:
08-10. °C This wine is paired well with 40meals
Meal families
Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones 8 to 12 cm in diameter, usually stuffed with ragu, peas and cheese, or diced ham and mozzarella./ Served hot.
Main meals
Chicken couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair according to the hotness of the harissa spice.
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Coalfish rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Main meals
Cod rougaille
Rougaille : very spicy paste or sauce composed of fruits or vegetables cut with crushed ginger, minced onions and chilli.
Served chilled with the Carry.
Cooked meats
Cold cut buffet
Buffet : all the dishes of the meal are served on a table, the guests serve themselves.
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Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Salads
Greek salad
Salad made with capers, cucumber, feta, onion, oregano, olive, green pepper, tomato seasoned with olive oil.
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Macaronade
France. Occitanie. Hérault. Sète.
Mix of meat or fish with pasta and tomato sauce.
Offal and tripe
Merguez frites
Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).
> view the mealOffal and tripe
Merguez grillées
Merguez: sausage made from minced meat (beef and/or mutton) with condiments (garlic, caraway, coriander, cumin, paprika, chili, etc.).
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