Châteauneuf du Pape, Lirac, Tavel and Costières de Nîmes
By Liz Berry MW
This Guide was last updated on 27 February 2010
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Olives and Olive oil: a local speciality is the Lucques variety, which produces large, oblong green table olives, quite delicious, with a delicate hint of fennel.
Provencal dishes: In general the many olive and olive oil-based dishes of Provence, often enhanced with liberal doses of garlic, go well with many of the wines of this micro-region.
Brandade de morue: this is a speciality of the town of Nîmes– a purée of salt cod with olive oil and milk, delicious and very filling, served hot as a Gratin Nîmoise, with mashed potato, or in pastry puffs. It could be matched well with a white Costières de Nîmes or Côtes du Rhône.
Petit Pâté Nîmois: a small capped pastry case with a tasty meat filling, sometimes a little sweet. This can be accompanied by a fruity Costières de Nîmes.
Pélardon: goats’ cheese made in the nearby Cévennes Mountains. Can be enjoyed either with a white or red Costières de Nîmes.
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