Provence. Just the mention of the word brings so many images to mind; warm Mediterranean weather, sun-drenched hills, olive trees and fields of lavender. Freshly prepared savoury foods and wine, rosé wine of course. Provence also makes red and white wines, but it is their rosés that they are most famous for.
In the south of France, when you visit someone, you are likely to be greeted with a glass of rosé rather than being offered coffee or tea. Rosé wines are great aperitifs, whetting the appetite and making a meal all the more enjoyable.
I dropped into Liberty Wine Merchants on Granville Island recently to taste some rosés from Provence. Granville Island is always humming with tourists exploring the various art studios, the craft brewery and distillery as well as with locals who frequent the many restaurants and who love to shop for fresh meat and fish, fruit and vegetables.
Today the theme was “Think Pink”. Louise-Maire was behind the tasting barrel pouring samples of three wines from Provence.
I tasted:
Chateau Gassier Sables d’ Azur $ 22.99
Ravoire & Fils Les Soleillades $18.99
Clos Cibonne Tibouren $35 (my favourite)
French Rosés, particularly those from Provence, tend to be pale salmon in colour with light to medium-light intensity with delicate aromas of cherry, mineral and herbs with occasional saline notes. They are clean and refreshing on the palate and so perfect when served slightly chilled with dishes such as salads, omelettes, soups (think bouillabaise), fresh shellfish, grilled fish, charcuterie, ham, vegetable dishes, light pastas, Asian dishes or sushi. When you stop and think about it, there are not many foods that would not be complimented with a nice cool crisp glass of rosé. Rosés are truly very versatile food wines. Serve slightly chilled at about 8 – 12° C.
In France it is hard to separate the wines from the cuisine of the land. Indeed they go hand in hand. So it was only natural that Pierre’s wife, chef Lori Smithers – Ruiz who also owns Heart in Provence catering company, prepared canapés to accompany the wines being poured.
Pissaladiere
Provencal tart of onions, olives, anchovies and herbes de Provence
Goat Cheese-herbes de Provence stuffed Tomatoes
Cherry tomatoes stuffed with herbed goat cheese from France
Tapenade-on toast Baguette
Classic olive dip
Ratatouille Stuffed Tiny Tarts
Provencal classic – tomatoes, zucchini, garlic, eggplant, and onions slow cooked for 4 hours and topped with balsamic glaze and pesto in a tiny tart
Navettes & Lavender Honey
Traditional hard cookie from Marseille, lavender-honey dipped
BC Salmon with Pesto and Cucumber 4
BC salmon is a great local match for Rosé
While June is Provence Rosé month in Vancouver, I urge you to enjoy rosé wines all summer long whether for a picnic, the patio or with dinner. Join the Rosé Revolution. All Liberty locations offer a good selection of Provencal Rosés.
