A Perfect Rosé for all Seasons and Cuisines
An outstanding palette
Trust Provence for your wine match: the region offers a perfect rosé for all seasons and cuisines. From the production process (freshly pressed or macerated), grape varietals to ageing times, Provence is home to an unequalled diversity of luscious and versatile rosés: light and fresh, or more complex. So whatever time of year and regardless of the occasion, choose Provence for your year-round needs. Santé!
“There should never be a ‘season’ for drinking rosé: it’s a great wine year-round”
Alex Seidel, Chef/Owner at Mercantile Dining & Provision
Iconic lifestyle
More than a go-to wine choice, Provence rosé has become over the years a lifestyle: embodying its home region’s authentic and casual elegance, and best enjoyed with family and friends, Provence rosé will transport you in a single sip to France’s scenic region, celebrated for its fine food and lavender landscapes.
The wide palette of Provence wines offers a veritable kaleidoscope of possibilities to satisfy all occasions. From an improvised aperitif with friends to a family Sunday lunch or a celebratory dinner, there’s a Wines of Provence rosé for all occasions.
Two superstar chefs share their favorite recipes to make both food and wine show their best colors:
Summer Squash Gratin with Lemon Hollandaise
Created by Executive Chef Levon Wallace, Gray & Dudley, Nashville, TN
4 oz. (1 stick) unsalted butter
2 lbs. summer squash, sliced ¼-inch thickness
2 cups heavy cream
1 cup parmesan cheese, finely grated
Kosher salt and pepper
Freshly-grated nutmeg
Hollandaise:
2 egg yolks
3 tbsp. lemon juice
4 dashes Tabasco hot sauce
1 tsp. kosher salt
1 cup warm clarified butter
To make the Hollandaise, warm clarified butter in a small sauce pot. Keep warm. Combine yolks, lemon juice, hot sauce and salt in blender. Puree on high for 1 minute. With blender still running, slowly (and carefully) drizzle clarified butter until mixture becomes thick and pale yellow. Adjust seasoning if needed.
Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-by-13-inch cake pan with butter. Starting with squash, arrange alternate layers of squash, cream, cheese, salt, pepper and nutmeg. Bake for 35 minutes until golden brown and bubbly. Allow to cool slightly before serving. Top with lemon hollandaise. Serves 4 as an appetizer or side dish.
Spaghetti and Little Neck Clams
12 oz. dried spaghetti (cooked and held)
30 little neck clams (removed from shell) per portion
3 tbsp. butter
2 tbsp. olive oil
1 cup white wine
3 shallots (minced) per portion
2 cups clam juice
1 tsp. red chili flakes
½ cup seasoned bread crumbs
¼ cup grated Parmesan
2 Tbsp. lemon juice
Kosher salt
Ground white pepper
In a large sauté pan over medium heat, combine the olive oil, chile flakes and the minced shallots. Sweat the shallots until translucent. Deglaze the pan with the white wine and bring to boil. Add the clam juice and bring to a boil, then add the butter and the spaghetti and bring back to a boil. Add the clams and continue to cook until the clams are just cooked. Finish with the grated Parmesan and lemon juice. Taste and season with kosher salt and white pepper.
Note: This pasta dish should not be liquidly, with just enough sauce to coat the pasta. Using tongs, plate 6 equal portions of pasta in bowls and top each portion with a tablespoon or so of breadcrumbs.
Then open a bottle of Provence rosé and share with family and friends.
Experience the diversity of Wines of Provence at the week along San Diego Bay Wine + Food festival.
