Wine & cellar advice

Wine and gastronomy pairings of the Côte d'Azur

Bouillabaisse and ratatouille

Bouillabaisse, a dish rich in saffron and fatty fish, requires a structured white wine capable of matching the aromatic intensity — a Bellet white or a Côtes de Provence white made from Rolle, with sufficient body, works better than a light white that would be overpowered by the dish. Ratatouille, with vegetables slow-cooked in olive oil, pairs with a structured rosé or a light, low-tannin red served chilled.

Grilled fish and Niçoise cuisine

Simple grilled fish (seabass, seabream), common along the coast, call for a crisp white wine with minimal oak influence to avoid masking the delicacy of the fish. Socca and stuffed vegetables Niçoise, richer and more seasoned, support a classic rosé de Provence.

Goat cheeses

For fresh goat cheeses, common in the hinterland, a dry, mineral white wine remains the most reliable choice, as the acidity of the wine matches that of the cheese.