Provence offers a number of mouthwatering regional dishes and when cooking with local wines, you need to know what wines work best with the dishes you prepare. At Cooking Classes in Provence, we have put together a simple breakdown of the best dishes and wines you can pair in the comfort of your own home.
Provençal Stews, Gilled Meats and Fish
Provence is known for its rich meat stews, though they do come with regional variations. Known as Daube, these stews often include olives, herbs, tomatoes, and oranges. These dishes go beautifully with a fruity or spicy red wine from Cotes du Rhone Villages or Chateauneuf-du Pape.
Fish and Meat Barbecue
Yes, we love our Grillade here in Provence where fish and meat are grilled with a blend of thyme, rosemary, and fennel. Fish barbecue can be paired with Cassis white wines, while pans of mussels work beautifully when paired with a bottle of Provençal rose.
If you want to try something different Sanglier (Wild Boar) is also a popular meat item for barbecue offering a game taste that pairs seamlessly with Bandol red wines.
Bouillabaisse
This is probably one of the most common Provençal dishes, a mix of fish with garlic, saffron and hot cayenne pepper. It is often served with a garlic toast. Pair this dish with Grenache rose for the best flavour experience.
Aioli and Brandade
We use a lot of salt cod as an ingredient for Ailoi and Brandade. Aioli is poached salt cod with vegetables. Of course, the vegetables are locally sourced and seasonal, while Brandade is a purée of dried salt code with garlic and olive oil, served with boiled potatoes. Both of these work seamlessly with a red wine during the winter months and a full-bodied white wine, such as Southern Rhone during summer.
Cheese and Desserts
Many of the Provençal cheese are made using goats milk, though ewe milk cheese is very popular. If you are planning on serving a cheese board after your meal, focus on the age. Young goat cheese is creamy and soft, while older cheese can be pungent and hard, best kept for cooking. Consider pairing your cheese board with a Grenache red.
Pairing Your Meal
- Dessert made with fruit is best paired with sweet muscat, Muscat de Beaumes de Venise is an excellent choice
- Olives are served before your meal with a glass of local wine, red, white or rose, it’s your choice
- Dried fruits, nuts, nougat, and glace fruits can be paired with a sweet wine Vin Cuit, or a port for a delicious flavour.
Conclusion
Provence is well-known for it’s mouthwatering cuisine and delicious French wines. You can pair our local wines with cooking easily, enjoying every flavour. Do you want to learn how to cook with local wines in Provence? Contact Cooking Classes in Provence to find out more.
