Meal and wine pairing
Photo by Jim Fischer (CC BY 2.0)
https://www.flickr.com/photos/jimfischer/16065641766/
Beaujolais Rosé
Vins tranquilles rosés
Serve at: 10-12°C ou 50-54 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
This drink is paired well with 29 meals:?>
Meal families
Appetizers
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
Appetizers
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
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Casse-museau
France. Centre-Val de Loire. Cher. Indre. Berry.
Goat cheese log baked with butter and flour.
Served warm, not hot.
Poultry
Chicken tikka masala
Pieces of chicken marinated in spices and yogurt and baked in the oven.
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Cold cut buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
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Croque-madame
Grilled ham and cheese sandwich with fried egg or poached egg on top.
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Croque-madame with bechamel sauce
Grilled ham and cheese sandwich with fried egg or poached egg on top.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Others
Hamburger
Dish originating from Germany.
Sandwich made with two buns filled with ground beef, fresh vegetables, lettuce, condiments (pickles, onion) and sauce.
Salads
Olivier salad
Russia. Moscow.
Mixed salad made with diced vegetables (boiled potatoes, carrots, pickles, peas, etc) and other ingredients (egg, diced ham, chicken, etc), all bound together with mayonnaise.
Others
Oven-baked croque-monsieur with bechamel sauce
Grilled ham and cheese sandwich with béchamel sauce, baked golden.
Béchamel sauce : white roux (half butter, half flour) thinned with milk or cream.
Salads
Parisian salad
Mixed lettuce salad with button mushrooms, diced cheese (Comté, Emmental), diced ham, hard-boiled egg, potato and tomato.
Seasoned with a parsley and pickled gherkin vinaigrette.