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Food and wine pairing ideas

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Food and wine pairing

Côtes du Rhône rosé

Photo de Quinn Dombrowski (CC BY-SA 2.0) ajoutée le 23/02/2025
https://www.flickr.com/photos/quinnanya/2135546781/

Côtes du Rhône rosé

Still rosé wine(s)

Serve at 09-11°C or 48-52 °F.

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

This drink pairs well with 82 dishes:

Main courses

Paella valenciana

Paella valenciana
The ten mandatory ingredients are : carob bean, green bean, rabbit, chicken, rice, tomato, olive oil, water, saffron and salt, all cooked in a utensil called Paella.
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Mushrooms, Vegetables, Pasta and Rice

Patatas bravas

Patatas bravas
Spain.
specialty of potatoes cut into cubes about two centimeters in size, then fried in oil with garlic and served hot with aioli (Catalonia) or a spicy tomato sauce.
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Pizza, Quiche, Tart, Pie

Pissaladiere

Pissaladiere
Bread dough topped with onions (caramelized or puréed), olives, garlic and anchovies.
Pairing with a dominant Cinsault and Grenache noir grapes.
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Miscellaneous

Pork gyros

Pork gyros
Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.
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Miscellaneous

Pork pita

Pork pita
Pita : soft, round flatbread used to scoop up food or to make sandwiches.
Also refers to the baked pastry (or turnover) filled with food.
Sandwich made with sliced pork meat, hummus, vegetables (eggplant, cucumber, onion, tomato, etc.) and condiments (coriander, crème fraîche, cumin, lemon juice, harissa, coconut milk, mint, etc.).
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Main courses

Ratatouille

Ratatouille
Vegetable stew (eggplant, zucchini, onion, bell pepper, tomato) cooked with olive oil and garlic.
Served hot or cold.
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Main courses

Royal couscous

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.
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