Meal and wine pairing

Photo by Peter Fritz Walter (CC BY-SA 2.0)
https://www.flickr.com/photos/sirius-c-publishing/12454418004/

Ventoux Rosé

Vins tranquilles rosés

Serve at: 08-10°C ou 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.

This drink is paired well with 58 meals:?>

Meal families

Appetizers

Anchovies and green olives

> view the meal

Appetizers

Anchovy butter

Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

> view the meal

Appetizers

Anchovy butter canapé

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

> view the meal

Appetizers

Antipasti

« before the meal »

> view the meal

Appetizers

Aperitif

> view the meal

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.

> view the meal

Beef

Beef carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

> view the meal

Appetizers

Black olives in brine

> view the meal

Appetizers

Bread with tomato

Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.

> view the meal

Appetizers

Breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

> view the meal

Salads

Caprese salad skewers

> view the meal

Cooked meats

Charcuterie board

Assortment of cold meats and charcuterie.

> view the meal

Appetizers

Cheese breadsticks

Breadsticks : small, dry, and elongated breadsticks served as an appetizer.

> view the meal

Poultry

Chicken nuggets

> view the meal

Cooked meats

Cold buffet

Buffet : all the dishes of the meal are served on a table, and the guests help themselves.

> view the meal

Cooked meats

Cold cuts

> view the meal

Cooked meats

Cold cuts plate

Assortment of cold meats and charcuterie.

> view the meal

Sea fish

Cold hake fillets with mayonnaise

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

> view the meal

Appetizers

Goat cheese and tomato toast

> view the meal

Sea fish

Gravlax salmon

Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.

> view the meal

Appetizers

Green olives in brine

> view the meal

Sauces

Gribiche sauce

Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.

> view the meal

Sea fish

Grilled red mullet fillets

> view the meal

Sea fish

Grilled red mullet with an anchovy butter

Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.

> view the meal