Meal and wine pairing

Photo by Sarah Stierch (CC0 1.0)
https://www.flickr.com/photos/sarahvain/52885857925/

Picpoul de Pinet

Vins tranquilles blancs

Serve at: 08-10°C ou 46-50 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 3 years old.

This drink is paired well with 125 meals:?>

Meal families

Shellfish and Seafood

Aguachile

Mexico.
Raw shrimp marinated in a salted brine with cucumber, lemon juice, onion, pepper, and chili peppers (chiltepin).

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Appetizers

Anchovy breadsticks

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

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Sea fish

Anchovy fillets in olive oil

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Pizza, Quiche, Tart and Pie

Anchovy sauce

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

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Appetizers

Apple and walnut salad

Salad of julienned apples and celery, served with walnuts and a mayonnaise dressing.

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Sea fish

Atascaburras

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

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Shellfish and Seafood

Bay scallop 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).

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Cheeses

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.

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Cold starters

Blinis with taramasalata

Greece. Turkey.
Taramasalata : delicacy made from fish roe (cod or mullet), blended with olive oil, crème fraîche, and lemon.
In France, it is typically served with blinis.

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Shellfish and Seafood

Boiled crab

Crab cooked in a broth.

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Sea fish

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.

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Shellfish and Seafood