There are few things more pleasing to the eye than the sight of a wineglass filled with the glimmering pale pink of a Wine of Provence Rosé—simply put, it makes people around the table joyful.
Along with the instant gratification of seeing (and tasting!) that twinkling light-coloured hue being poured into your cup, is the certainty of how well it matches an endless array of dishes, and cuisines. Made for any meal, at any time of the year, it is a dry wine at its best—gastronomic yet unpretentious. Its lively acidity cleanses the palate (think cheeses or cream sauces) in preparation of your next bite; its favourable fruit balances a dish’s sweetness, but it also boasts enough gentle structure to stand up to heartier foods (think turkey, pork and salmon).
Take for example this delicious brunch recipe for French toast (aka brioche perdue): an impeccable pairing with any AOP Côtes de Provence, AOP Coteaux d’Aix-en-Provence or AOP Coteaux Varois en Provence. It will certainly impress guests at your next summer brunch!
Ingredients for two servings
- Two thick slices of fresh brioche bread left covered overnight in the fridge.
- 1 golden apple, cut into wedges
- White sugar
- A knob of soft butter
- Custard (quantity to liking)
- Salted caramel ice cream
Preheat oven to 180 degrees Celsius
Peel the apple and divide it into 6 wedges then caramelize the wedges in a buttered pan with a tablespoon of sugar and a pinch of cinnamon, until tender.
Take brioche slices and dip in custard, then add to a frying pan on medium heat, cooking them with the knob of butter and a pinch of sugar, until browned on both sides.
Place brioche on a cookie sheet and top with caramelized apple quarters. Place in oven for 3 minutes.
Place brioche and apple topping on two small plates and top with a scoop of salted caramel ice cream; pair with a glass of slightly chilled Provence Wine Rosé.
Now that your appetite has been satiated, here are some more interesting details to help you appreciate the Provence wine region further and truly understanding the craftmanship and quality behind each bottle.
Stretching for 200 kilometers between the Alps and the Mediterranean Sea, iconic Provence is blessed with a sunny climate and hot dry summers, making it incredibly well suited to embrace its organic agriculture. In Provence’s three key areas (known as Appellation d’Origine Protégées or AOPs) of Côtes de Provence, Coteaux d’Aix-en-Provence and Coteaux Varois en Provence, the vast majority of wines produced are rosés, which are made primarily from Grenache, Cinsault, Syrah, Mourvèdre and Tibouren.
Considering you’ve been equipped with a deeper understanding of how special and singular the Wines of Provence Rosé are, you’re bound to enjoy it even more the next time you pick up your glass! Cheers!
For more information and recipe ideas, please visit www.vinsdeprovence.com