Côtes de Provence blanc

Miscellaneous

Burgundy snails in cassolette

Cassolette : individual container for presenting a dish.

Snails with parsley butter (butter, garlic, and parsley mixed).

Prefer a pairing with a young wine.

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Shellfish and Seafood

Butter-seared scallops

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Appetizers and Amuse-bouches

Cade

France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes. Var.

Thick galette made from chickpea flour and olive oil cooked and browned over a wood fire.

Served hot.

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Salads

Caesar salad

Romaine salad with garlicky croutons, eggs, Parmesan cheese, and a dressing made of lemon juice, olive oil, and Worcestershire sauce.

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Offal and tripe

Calf’s brain fritters

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Mushrooms, Vegetables, Pasta and Rice

Caponata

Italy. Sicilia.

Vegetable stew (eggplant, capers, celery, onion, green olives, and tomato) cooked with olive oil and vinegar.

Served hot or cold.

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Appetizers and Amuse-bouches

Carolines with ham

Puffs stuffed with bechamel and ham.

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Salads

Carrot and orange salad

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Salads

Celery salad

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Cheeses

Chabichou

France. Nouvelle-Aquitaine. Poitou-Charentes.

Soft-ripened cheese made from goat's milk with a bloomy rind.

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Mushrooms, Vegetables, Pasta and Rice

Chanterelle with cream

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Appetizers and Amuse-bouches

Cheese breadsticks

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

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Poultry

Chicken in salt crust

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.

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Poultry

Chicken Marengo

Marengo : cooked in a casserole with mushrooms, onion, tomato and white wine.

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Poultry

Chicken with curry sauce

Curry sauce : velouté curry and cream.

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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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Mushrooms, Vegetables, Pasta and Rice

Chinese noodles

Pasta cooked in a broth (herbal, chicken, etc).

Pairing with a dominant Rolle (Vermentino) grape.

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Mushrooms, Vegetables, Pasta and Rice

Clam risotto

Risotto : reduction of a broth with cooked rice and one or several diverse ingredients.

Prefer a pairing with a wine under 3 years old.

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Shellfish and Seafood

Clams with mariniere sauce

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Sauces

Cocktail sauce

Cocktail sauce : ketchup and mayonnaise sauce with a dash of Cognac or Whisky and tabasco.

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Seafish

Cod and tomato salad

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Appetizers and Amuse-bouches

Cod croquettes with tomato sauce

Tomato sauce : tomato paste or fresh tomatoes, garlic, onion, bay leaf, thyme, red, salt, sugar and pepper.

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Seafish

Cod with cream sauce

Cream sauce : béchamel sauce with cream.

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Seafish

Cod with hollandaise sauce

Hollandaise sauce : shallot reduction with vinegar, mixed with egg yolks and melted butter.

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Food and wine pairing

Synonyms

This drink pairs well with 526 dishes:

Burgundy snails in cassolette

Butter-seared scallops

Cade

Caesar salad

Calf’s brain fritters

Caponata

Carolines with ham

Carrot and orange salad

Celery salad

Chabichou

Chanterelle with cream

Cheese breadsticks

Chicken in salt crust

Chicken Marengo

Chicken with curry sauce

Chicken with white sauce

Chinese noodles

Clam risotto

Clams with mariniere sauce

Cocktail sauce

Cod and tomato salad

Cod croquettes with tomato sauce

Cod with cream sauce

Cod with hollandaise sauce