Pairing wine with different types of food can be tricky especially when you’re in France which is renowned for being the gourmet reference in the world. When pairing your wine with a regional dish from Provence it’s important to know what the regional dishes are. Today, Planet Provence is going to focus on Bouillabaisse: a famous fish dish from Marseille, tapenade: a mixture of olives (black or green), anchovies and, capers, Ratatouille : a vegetable stew and Aioli : a garlic mayonnaise and the Provençal King Cake: a sweet brioche cake topped with fruit. These famous Provençal treats which are sure to enchant your taste buds are relatively different in term of taste and nearly all come from Marseille.
The Bouillabaisse can be a difficult one because there isn’t a set recipe however it’s always wise to avoid light and heavy reds because they can be too overpowering. White wines, from the sauvignon blanc grape are the always a great choice to enjoy with Bouillabaisse. The general acidity levels and gentle personality bring out all the flavours of the dish without taking too much control.
Tapenade is best enjoyed as an aperitif and red blends such as Syrah and Grenache grapes can be ideal for such an occasion. If you fancy something fresher to couple with the Summer heat then why not choose a Picpoul and Grenache Blanc or a even a Rosé?
Provençal King Cake is a sweet brioche dessert and often served with apple juice but why not try it with a sparkling wine or a glass of champagne?
Ratatouille is more than often served with meat, which is often herby (rosemary, oregano, thyme or garlic…). French reds tend to work well such as Costières-de-Nimes or a Faugres from the Languedoc. If you are looking for cool why not try a Rosé like a Bandol?
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