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Food and wine pairing ideas

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Meal and wine pairing

Coteaux varois en Provence

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 87meals

Meal families

Appetizers

Antipasti

« before the meal »

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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.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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Shellfish and Seafood

Boiled shrimp

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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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Sea fish

Bourride

France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.

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Appetizers

Breadsticks

Sticks of crisp and dry bread.

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Appetizers

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.

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Mushrooms, Vegetables, Pasta and Rice

Caponata

Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives and tomato) cooked with olive oil and vinegar.
Served hot or cold.

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Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

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

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Sea fish

Cod with onion and tomato

Cod stew served with a sauce of roasted red peppers and tomatoes.

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Cold starters

Crab aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Cold starters

Crab aspic with herbs

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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Warm starters

Escargots en croûte

Dish made with bread dough.

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Sea fish

Estocafic

France. Provence-Alpes-Côte d'Azur. Alpes-Maritime. Nice. Stew with potato, pepper, onion, olive, olive oil, garlic and bouquet garni.

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Mushrooms, Vegetables, Pasta and Rice

Farcis

Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.

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Cold starters

Fish in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

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