Meal and wine pairing

Photo by Signe Karin - (CC BY 2.0)
https://www.flickr.com/photos/signe_karin/4582791776/

Collioure

Rosé

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 67meals

Meal families

Appetizers

Anchovy sauce

Sauce with anchovies, shallot, oil and herbs.

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Appetizers

Barbecue sauce

Sauce made from tomato and vinegar with a smoky note and various ingredients (garlic, oil, onion, honey, mustard, paprika, chili pepper, etc.).

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Pork

Basque-style tuna

Basque-style : cooked tuna accompanied by onion, pepper and tomato.

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Beef

Beef carpaccio

Carpaccio : very thin slices with a dash of lemon and olive oil.

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Beef

Beef tournedos with béarnaise sauce

Tournedos: slice cut from the end portion of tenderloin.
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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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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Beef

Chateaubriand with béarnaise sauce

Chateaubriand : piece of beef meat from 4 to 8 cm cut in the tenderloin filet..
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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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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Main meals