Meal and wine pairing

Photo by Sarah Stierch (CC BY 2.0)
https://www.flickr.com/photos/sarahvain/52954229036/

Tavel

Vins tranquilles rosés

Serve at: 12-14°C ou 54-57 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 6 years old.

This drink is paired well with 358 meals:?>

Meal families

Cheeses

Aigo boulido

France. Provence-Alpes-Côte d’Azur.
Soup with garlic and boiled sage leaves.

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Sauces

Aïoli

Provençale sauce.
An emulsion made with garlic and olive oil, sometimes enriched with egg yolk or lemon juice.

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Sauces

Americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Sauces

Anchoïade

Sauce made of garlic, anchovy, capers and olive oil.

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Appetizers

Anchovy sauce

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

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Cooked meats

Andouillette with pommes Pont-Neuf potatoes

Andouillette cooked with white wine and deglazed with cream.
Pont-Neuf potatoes : rectangular potatoes cut like big french fries and fried in oil twice.

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Mushrooms, Vegetables, Pasta and Rice

Artichokes a la barigoule

A la barigoule : stuffing made from mushrooms and onion braised in olive oil.

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Cold starters

Barbecue sauce

Barbecue sauce : tomato- and vinegar-based sauce with a smoky note and various ingredients such as garlic, oil, onion, honey, mustard, paprika, and chili.

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Pork

Bay scallops in americaine sauce

American sauce : a tomato-based sauce blended with softened butter, crushed lobster roe and eggs, all strained.
In France, by mistake, the "American sauce" can be distorted into "sauce armoricaine."

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Shellfish and Seafood

Bay scallops with porcini mushrooms

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Sauces

Béarnaise sauce

Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Beef

Beef carpaccio

Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.

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Beef

Beef daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Beef

Beef tournedos with béarnaise sauce

Tournedos : a thick slice cut from the tenderloin (about one to two centimeters).
Bearnaise sauce : hot sauce with clarified butter and reduction of shalots with vinegar and tarragon emulsified in egg yolks.

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Salads