Meal and wine pairing

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Collioure Blanc

Vins tranquilles blancs

Serve at: 10-12°C ou 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 4 to 6 years old.

This drink is paired well with 55 meals:?>

Meal families

Sea fish

Anchovies in salt

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Sea fish

Anchovies with olive oil

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Pizza, Quiche, Tart and Pie

Anchovy pizza

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Sauces

Anchovy sauce

Anchovy sauce : anchovy and herb sauce with shallot and oil.

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Sea fish

Atascaburras

Spain. Albacete. Cuenca.
Brandade made with salted cod, olive oil, potatoes, and chestnuts.

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Cheeses

Beaufort

France. Auvergne-Rhône-Alpes. Savoie.
Variety of Beaufort cheese produced from November 1 to May 31.
Pressed and cooked cheese made from whole raw cow’s milk.
Ripening : 5 months minimum.

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Sea fish

Blanquette of monkfish

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

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Sea fish

Blanquette of turbot

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

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Sea fish

Brandade

Brandade : mixture of fish and olive oil.

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Shellfish and Seafood

Brasucade

France. Occitania. Languedoc-Roussillon.
Wood-fired cooking of mussels in a large pan before being drizzled with a marinade.

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Sea fish

Catalan anchovies

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Poultry

Chicken with white sauce

White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.

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Sea fish

Cod brandade with mashed potatoes

Brandade with mashed potatoes.

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Main meals

Couscous

Steamed wheat semolina served with fish, meat, fish, or vegetable stew, accompanied by a spiced broth.
Pair according to the hotness of the harissa spice.

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Main meals