Pissaladière (onion, anchovy & olive tart)
Pissaladière (onion, anchovy & olive tart) × Marsala
Best with
- Sweetness against real saltiness — the Roquefort-and-Sauternes principle.
- The wine's acidity cuts the richness of the dish and refreshes the palate.
- Their flavour intensities meet, so the pairing stays balanced.
- Wine and dish are matched in weight, so neither overpowers the other.
- The wine's acidity cuts the richness of the dish and refreshes the palate.
- Their flavour intensities meet, so the pairing stays balanced.
- Wine and dish are matched in weight, so neither overpowers the other.
- Sweetness against real saltiness — the Roquefort-and-Sauternes principle.
- The wine's acidity cuts the richness of the dish and refreshes the palate.
- Their flavour intensities meet, so the pairing stays balanced.
- Wine and dish are matched in weight, so neither overpowers the other.
- The wine's acidity cuts the richness of the dish and refreshes the palate.
- Their flavour intensities meet, so the pairing stays balanced.
- Wine and dish are matched in weight, so neither overpowers the other.
- Sweetness against real saltiness — the Roquefort-and-Sauternes principle.
- Tannin binds the fat and protein of a rich dish, softening as it does.
- The wine's acidity cuts the richness of the dish and refreshes the palate.
- Their flavour intensities meet, so the pairing stays balanced.
- Wine and dish are matched in weight, so neither overpowers the other.
- Firm tannin against a very salty dish turns bitter and drying.
- The wine's acidity cuts the richness of the dish and refreshes the palate.
- Their flavour intensities meet, so the pairing stays balanced.
- Wine and dish are matched in weight, so neither overpowers the other.
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