Meal and wine pairing
Photo by Neeta Lind - (CC BY 2.0)
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Serve at:
08-10. °C This wine is paired well with 25meals
Meal families
Beef
Beef carpaccio
Carpaccio : very thin slices with a dash of lemon and olive oil.
> view the mealMain meals
Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Others
Frog legs provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view the mealSauces
Green peppercorn sauce
Green peppercorn sauce : melted butter with shallots drizzled with Cognac before being reduced, added with crushed pepper green, reduced veal stock and cream.
> view the mealPizza, Quiche, Tart and Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, rocket salad, tomato and mozzarella.
> view the mealPizza, Quiche, Tart and Pie
Neapolitan pizza
Pizza made with garlic, basil, mozzarella di Bufala Campana, oregano, tomato, olive oil and sea salt.
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Prawn 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.
Offal and tripe
Provencal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Dish made of feet and paunch sheep stuffed with belly or salt pork simmered in a white wine sauce and tomato.
Main meals
Royal 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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Tielle
France. Occitanie. Hérault. Sète.
Pie garnish with squid, octopus or cuttlefish mixed with spicy tomato sauce.