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Food and wine pairing ideas

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Meal and wine pairing

Ajaccio

Still wine

Serve at: 08-10. °C (46-50 °F)

This wine is paired well with 44meals

Meal families

Sea fish

Bouillabaisse

Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.

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Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbs, chicken, …)

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Shellfish and Seafood

Clams mariniere with thyme

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

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Sea fish

Grilled sea bream a la provencale

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

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Poultry

Lemon chicken

Piece of chicken marinated in lemon before cooking.

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Shellfish and Seafood

Limpets

Aquatic snail with a shell broadly conical in shape.

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Mushrooms, Vegetables, Pasta and Rice

Linguine alle vongole

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Sauces

Marinière sauce

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

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Sea fish

Monkfish with Romesco sauce

Romesco sauce: catalan specialty. Sauce with a rehash of garlic, almonds, ñoras (dried red pepper), bread, tomatoes, oil, vinegar and spices.

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Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : Reduction of white wine, fish broth (or mussel juice) with shallots (or onions) and butter.

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Salads

Nicoise salad

Raw vegetable salad with anchovy filets or tuna, boiled eggs and olive oil.

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Cheeses

Ocooch Mountain

United States. Wisconsin.
Semi-soft raw sheep's milk cheese with a natural straw rind.
Ripening : 3-4 months.

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Cheeses

Pecorino sardo

Italy. Sardinia.
Semi-hard smoked cheese with raw milk sheep semi-cooked and pressed with a natural brown rind.
Ripening : at least 2 months.

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Cheeses

Pecorino Toscano

Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 20 days minimum.

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Shellfish and Seafood

Provencal Bay scallop

Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.

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