Steamed Durum Semolina Wheat served with Vegetables, Meat or Fish on the top.
Rosé (World)
Riesling Spätlese (Germany)
Pinot Gris (France)
Gewürztraminer (France)
Chenin Blanc (South Africa)
Vermentino (Italy)
Sancerre (France)
Rueda (Spain)
Soave Classico (Italy)
Chardonnay (France)
Rosé (World)
Côtes du Rhône (France)
Tempranillo (Spain)
Syrah (France)
Barbera (Italy)
Young Zinfandel (USA)
Gewürztraminer (France)
Riesling Spätlese (Germany)
Pinot Gris (France)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Champagne (France)
Navarra Rosado (Spain)
Chiaretto (Italy)
Provence Rosé (France)
Nebbiolo Rosato (Italy)
Bandol Rosé (France)
Rioja Rosado (Spain)
Rosé d'Anjou (France)
Couscous best match are floral whites, fruity rosé and reds with velvety tannins.
The original couscous is vegetarian and rosé wines match the sweetness of the semolina and veggies.
Golden rule: the intensity of the dish matches the intensity of the wine body and California Chardonnay can be too strong (overpower).
The secret ingredient: chili paste Harissa made with dry hot chili peppers.
Harissa best wine choice is Gewürztraminer because its sweetness calms the fire in your mouth.
Let local wines complement the flavors of local food.
Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:
The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.
Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.
Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.
A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.
Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.
Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.
Matching Spanish Rioja with Paella or Tempranillo with Tapas.
Alcohol can be addictive. Always drink in moderation.
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