Food and wine pairing

Photo de Paul Asman and Jill Lenoble (CC BY 2.0) ajoutée le 30/05/2023
https://www.flickr.com/photos/pauljill/4122029675/

Sauces

Bagna cauda

A specialty originating from Piedmont.

Warm sauce made with anchovies, garlic, and olive oil, into which raw vegetables are dipped.

This dish pairs well with 13 drinks :

Baux-de-Provence blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Baux-de-Provence rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Baux-de-Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Coteaux d'Aix-en-Provence blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Coteaux d'Aix-en-Provence rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Coteaux d'Aix-en-Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Coteaux varois en Provence blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Coteaux varois en Provence rosé

Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Coteaux varois en Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Côtes de Provence blanc

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Côtes de Provence rosé

Still rosé wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Côtes de Provence rouge

Still red wine(s)

Serve at 15-17°C or 59-63 °F.

>dish info

Côtes de Provence Sainte-Victoire rosé

Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info