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Food and wine pairing ideas

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Meal and wine pairing

Côtes du Roussillon

Still wine

Serve at: 10-12. °C (50-54 °F)

This wine is paired well with 76meals

Meal families

Sauces

Anchovy puree

Sauce made of garlic, anchovy, capers and olive oil.

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Sauces

Anchovy sauce

Sauce with anchovies, shallot, oil and herbs.

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Shellfish and Seafood

Bay scallop in bitter-sweet

Sweet and sour sauce : tomato sauce with shallots, olive oil and laurel.

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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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Shellfish and Seafood

Bouzigues oysters

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Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Cooking mussels over a wood fire in a large frying pan before being sprinkled with a marinade.

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Cheeses

Chavroux

Industrial soft cheese made from pasteurized goat's milk.

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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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Main meals

Fish and 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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Shellfish and Seafood

Ginger prawn

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Shellfish and Seafood

Ginger shrimp

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Mushrooms, Vegetables, Pasta and Rice

Grilled peppers salad

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Shellfish and Seafood

Grilled prawns

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