Meal and wine pairing
Photo by Peter Fritz Walter (CC BY-SA 2.0)
https://www.flickr.com/photos/sirius-c-publishing/12454418004/
Ventoux rosé
Serve at: 08-10°C or 46-50 °F.
Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 to 2 years old.
This drink is paired well with:
Meal families
Appetizers and Amuse-bouches
Anchovy butter
Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Appetizers and Amuse-bouches
Anchovy butter canapé
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Appetizers and Amuse-bouches
Arancini
Italy. Sicilia.
Breaded and fried rice balls or cones, 8 to 12 cm in diameter, typically filled with ragù, peas, and cheese, or with ham cubes and mozzarella.
Served hot.
Beef
Beef carpaccio
Carpaccio : dish made of thin slices, typically served with olive oil and a few drops of lemon.
Appetizers and Amuse-bouches
Bread with tomato
Grilled bread rubbed with garlic and fresh tomatoes with thin slices of country ham.
Appetizers and Amuse-bouches
Breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Appetizers and Amuse-bouches
Cheese breadsticks
Breadsticks : small, dry, and elongated breadsticks served as an appetizer.
Cured Meats
Cold buffet
Buffet : all the dishes of the meal are served on a table, and the guests help themselves.
Seafish
Cold hake fillets with mayonnaise
Mayonnaise : emulsion of oil with egg yolk, mustard, pepper, and sometimes a dash of lemon juice or vinegar.
Seafish
Gravlax salmon
Gravlax : fresh salmon marinated with dill, spices, and herbs, cured with salt and sugar, served with a mustard sauce.
Sauces
Gribiche sauce
Gribiche sauce : enhanced tartar sauce (mayonnaise with capers, chives, gherkins, and chopped parsley) with chopped hard-boiled eggs.
Seafish
Grilled red mullet with an anchovy butter
Anchovy butter : Softened butter mashed with anchovy fillets, garlic, and sometimes herbs.
Prefer a pairing according the side dish.