Skip to main content

Food and wine pairing ideas

  • Français
  • English
  • Español

Food and wine pairing

Coteaux d'Aix-en-Provence blanc

Photo de Sarah Stierch (CC0 1.0) ajoutée le 28/02/2025
https://www.flickr.com/photos/sarahvain/52332281206/

Coteaux d'Aix-en-Provence blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.

Synonyms

  • Coteaux d'Aix-en-Provence white wine

This drink pairs well with 178 dishes:

Consommés, Broths and Soups

Aigo boulido

Aigo boulido
France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.
Prefer a pairing with a wine under 3 years old.
> view all pairings

Sauces

Aïoli

Aïoli
Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.
> view all pairings

Sauces

Bagna cauda

Bagna cauda
A specialty originating from Piedmont.
Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.
> view all pairings

Cheeses

Banon

Banon
France. Provence-Alpes-Côte d'Azur. Alpes-de-Haute-Provence.
Soft-ripened cheese made from goat's milk with a bloomy rind.
Prefer a pairing with a wine under 3 years old.
> view all pairings

Cheeses

Bleu du Queyras

Bleu du Queyras
France. Provence-Alpes-Côte d’Azur. Hautes-Alpes.
Blue cheese made from whole raw cow’s milk with a natural rind.
Ripening : 1 month minimum.
Serve with the less mature cheeses.
> view all pairings

Seafish

Bouillabaisse

Bouillabaisse
Provençal fish stew.
The name of this dish is said to come from Provençal Occitan bolh (boiling) and abaissar (to lower): bouille and abaisse.
> view all pairings

Seafish

Bourride

Bourride
France. Occitania. Aude. Gard. Hérault. Pyrénées-Orientales. Provence-Alpes-Côte d'Azur. Alpes-Maritimes. Bouches-du-Rhône. Var.
Steamed white fish soup (monkfish, sea bass, mackerel, mullet), served with a vegetable brunoise (carrot, celery, onion, leek, etc) and accompanied by aioli or olive oil mayonnaise, with garlic-rubbed croutons.
Prefer a pairing with a wine under 3 years old.
> view all pairings

Shellfish and Seafood

Braised scallops

Braised scallops
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.
> view all pairings