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Food and wine pairing ideas

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Meal and wine pairing

Rosé d’Anjou

Still wine

Serve at: 08-10. °C (46-50 °F)

This wine is paired well with 83meals

Meal families

Appetizers

Accras cod

Slightly spicy cod fritters.
Serve warm or at apéritif as input.

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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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Mushrooms, Vegetables, Pasta and Rice

Artichokes a la croque au sel

A la croque au sel : raw vegetables dipped in salt, for example radishes.
In general, avoid serving wine with raw artichoke.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes mayonnaise

Mayonnaise : oil emulsion with egg yolk, mustard and pepper, sometimes with a dash of lemon juice or vinegar.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes with vinaigrette

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Desserts

Black and red fruits pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

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Veal

Blanquette de veau

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.

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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

Carolines with ham

Puffs stuffed with bechamel and ham.

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Appetizers

Casse-museau

France. Touraine.
Goat cheese log baked with butter and flour.
Serve warm, not hot.

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Cooked meats

Charcuterie board

Assorted cold meats and sausages.

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Desserts

Cherry pavlova

Pavlova : meringue cake topped with fresh fruit and whipped cream.

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