Food and wine pairing

Tablier de sapeur with tartare sauce

France. Auvergne-Rhône-Alpes. Rhône. Lyon.

Tartar sauce : mayonnaise with capers, chives, pickles and chopped parsley.

Dish usually served with steamed potatoes.

Still red wine(s)

Serve at 14-17°C or 57-63 °F.

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Still rosé wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

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Still rosé wine(s)

Serve at 12-14°C or 54-57 °F.

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Still white wine(s)

Serve at 08-10°C or 46-50 °F.

>dish info

Still white wine(s)

Serve at 10-12°C or 50-54 °F.

>dish info