Meal and wine pairing
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Serve at:
10-12. °C This wine is paired well with 79meals
Meal families
Sea fish
Bouillabaisse
Provençal fish stew. The name of this dish comes from the Provençal Occitan bolh (boiling) and abaissar (reduce) : bouille et abaisse.
> view the mealSea fish
Bourride
France. Languedoc. Provence.
Fish stew based on stewed white fishes (monkfish, sea bass, mackerel, mullet) with a brunoise of vegetables (carrots, celery, onions, leeks ...) with aioli or mayonnaise with olive accompanied by croutons rubbed with garlic oil.
Rabbit
Braised rabbit
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..
> view the mealAppetizers
Bread with tomato
Toast rubbed with garlic and fresh tomatoes with thin slices of ham.
> view the mealPoultry
Chicken Marengo
Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.
> view the mealMain meals
Couscous
Steamed semolina served with fish, meat or vegetable stew accompanied by a spicy broth.
Pair according to the hotness of the harissa spice.
Salads
Fattoush
Lebanese speciality salad of raw vegetables (purslane, lettuce, tomato, cucumber, radish, onion) seasoned with sumac.
> view the mealSea fish
Gravlax
Gravlax: fresh salmon marinated with dill, spices and herbs, salt, sugar with a mustard sauce.
> view the mealSalads
Greek salad
Salad made with capers, cucumber, feta, onion, oregano, olive, green pepper, tomato seasoned with olive oil.
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