Meal and wine pairing
Photo by Neeta Lind (CC BY 2.0)
https://www.flickr.com/photos/neeta_lind/2452313194/
Faugères rosé
Serve at: 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.
This drink is paired well with:
Meal families
Beef
Beef carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Main courses
Couscous
Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Miscellaneous
Frog legs provençal
Provençal : crushed tomatoes, garlic and parsley cooked in olive oil.
Sauces
Green peppercorn sauce
Green peppercorn sauce : melted butter with shallots deglazed with Cognac and reduced, then combined with pepper green, reduced veal stock and cream.
Pizza, Quiche, Tart, Pie
Mediterranean pizza
Pizza made with eggplant, zucchini, arugula, tomato, and mozzarella.
Main courses
Mutton couscous
Prefer a pairing with a light wine low in tannins.
Pair according to the hotness of the harissa spice.
Pizza, Quiche, Tart, Pie
Neapolitan pizza
Pizza made with garlic, basil, Mozzarella di Bufala Campana, oregano, tomato, olive oil, and sea salt.
Main courses
Prawn rougaille
Rougaille : very spicy sauce or paste made of chopped fruits or vegetables with crushed ginger, sliced onions, and chili peppers.
Served chilled with the Carry.
Offal 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.
Offal and tripe
Provençal style tripe
Tripe served with pan-seared tomatoes tossed with parsley, garlic, onions, and bread.
Main courses
Royal couscous
Couscous : steamed semolina served with meat stew (lamb, chicken, merguez) accompanied by a spicy broth. Pair the wine according to the hotness of the harissa spice.
Prefer a pairing with a light wine low in tannins.
Pair according to the hotness of the spices.
Seafish
Sea bream ceviche
Ceviche : cold dish made with shellfish or fish marinated in citrus juice (usually lime) with seasonings (garlic, cilantro, cumin, white onion, chili pepper, pepper, salt, etc).
Pairing with a dominant Grenache noir grape (Garnacha tinta).
Main courses
Tielle
France. Occitania. Hérault. Sète.
Pie filled with squid, octopus or cuttlefish mixed with a spicy tomato sauce.
Prefer a pairing with a light wine low in tannins.