Meal and wine pairing
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Serve at:
10-12. °C This wine is paired well with 39meals
Meal families
Mushrooms, Vegetables, Pasta and Rice
Artichokes a la barigoule
A la barigoule : stuffing made from mushrooms and onion braised in olive oil.
> 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.
Mushrooms, Vegetables, Pasta and Rice
Caponata
Italy. Sicilia.
Vegetable stew (eggplant, capers, celery, onion, green olives and tomato) cooked with olive oil and vinegar.
Served hot or cold.
Mushrooms, Vegetables, Pasta and Rice
Farcis
Hot or cold dish made from vegetables ((tomatoes, zucchini, onions, artichokes, peppers, cabbage, eggplant)) stuffed with a mixture of meat or sausage meat with breadcrumbs and herbs.
> view the mealOthers
Frog legs provencal
Provencal : crushed tomatoes, garlic and parsley cooked in olive oil.
> view the mealCheeses
Olivia
France. Provence. Sisteron.
Soft-ripened unpasteurised goat milk cheese flavored with mashed black olives and decorated with an olive and two savory leaves.
Others
Pinchitos
Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded onto a skewer and cooked on charcoal braziers.
The marinade is made from olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc.) and salt.
Pizza, Quiche, Tart and Pie
Pissaladiere
Bread dough topped with onions (caramelized or puree), olives, garlic and anchovies.
> view the mealCold starters
Provencal aspic
Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.
Anchovies, olives, peppers with tomato and Provencal herbs in jelly.