Meal and wine pairing
Photo by Sarah Stierch - (CC0 1.0)
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Serve at:
10-12. °C This wine is paired well with 157meals
Meal families
Sauces
Aioli sauce
Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.
Appetizers
Anchovy butter
Softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view the mealAppetizers
Anchovy butter canapé
Anchovy butter : softened butter mixed with mashed anchovies, garlic and sometimes herbs.
> view the mealMushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> view the mealSea fish
Basque-style tuna
Basque-style : cooked tuna accompanied by onion, pepper and tomato.
> view the mealShellfish and Seafood
Bay scallop a la nage
Nage : baking in a broth flavoured with butter, white wine, vegetables and herbs.
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Bay scallop with supreme sauce
Supreme sauce : chicken or veal velouté reduced before adding the cream.
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Bordeaux style Bay scallop
Bordeaux : shallots, parsley and white wine.
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Bordeaux style scallops
Bordeaux : shallots, parsley and white wine.
> view the mealSea 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.
Shellfish and Seafood
Braised scallops
Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand.
> view the mealAppetizers
Cade
France. Provence-Alpes-Côte d’Azur. Alpes-Maritimes.
Galette made from chickpea flour and olive oil cooked and browned over a wood fire.
Served hot.