Meal and wine pairing
Photo by Lindsey Turner (CC BY 2.0)
https://www.flickr.com/photos/theogeo/1377904304/
Côtes du Rhône Villages Rosé
Vins tranquilles rosés
Serve at: 09-11°C ou 48-52 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
This drink is paired well with 20 meals:?>
Meal families
Others
Barbecue
A meal, usually outdoors, where food is cooked on a grill or a spit.
> view the mealPork
Black pudding with Sarlat style potatoes
Sarlat style potatoes : potatoes cooked in duck fat with garlic and parsley.
> view the mealOthers
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view the mealSea fish
Grilled red mullet with tapenade
Tapenade : garlic, capers, anchovy fillets, black olives, pepper, and olive oil.
> view the mealMain meals
Paella
Long saffron rice with olive oil accompanied by vegetables, meat and/or fish and shellfish cooked in a utensil called Paella.
> view the mealMain meals
Paella valenciana
The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.
> view the mealOffal and tripe
Provençal pieds paquets
France. Provence-Alpes-Côte d’Azur. Alpes-de-Haute-Provence. Sisteron. Bouches-du-Rhône. Marseille.
Traditional dish made with sheep’s feet and stuffed tripe, filled with pork belly or salted pork, slowly simmered in a white wine and tomato sauce.
Sauces
Provençal sauce
Provençal sauce : crushed tomatoes and a garlic clove sautéed in oil.
> view the mealOffal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
> view the mealSheep and Goats
Roasted leg of lamb with thyme
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Sheep and Goats
Roasted leg of lamb with thyme and black olives
Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.