Meal and wine pairing
Serve at:
10-12. °C This wine is paired well with 89meals
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.
> view the mealSea 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.
Rabbit
Braised rabbit
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealAppetizers
Bread with tomato
Toast rubbed with garlic and fresh tomatoes with thin slices of ham.
> view the mealPoultry
Chicken Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> 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.
Poultry
Duck with red curry
Red curry : complex combinations of spices or herbs (garlic, shallots, red chili peppers, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass) with coconut milk and fish sauce.
> view the mealMushrooms, 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.
> view the mealSalads
Fattoush
Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
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