The Colours of Rose – Provence wine region, South of France

Noix de St Jacques, Virage Restaurant Bar, Monaco

Noix de St Jacques, Virage Restaurant Bar, Monaco

View of Monaco

View of Monaco

Much is written about wine and food pairing.  At the end of the day, most agree its a matter of personal choice although there are some guidelines to avoid mismatches between food and wine.    Choosing appropriate wine to accompany  delicate seafood and fish flavours can be a challenge.

The mouth-watering image above was taken minutes before I tucked into this lunch time dish.    Sauteed scallops on a bed of poached fennel with a garnish of grapefruit and italian parsley flavoured with a citrus sauce.    The verdict:- delicious – delicate seafood flavour of the scallops enhanced by the grapefruit and italian parsley piquancy.

We decided we would like a Rose wine with our lunch.   Our helpful server at Virage Restaurant Bar in Monaco recommended a pale strawberry coloured provencal Rose.  We found it dry without being acidic, refreshing, lightly floral with a hint of red fruit and citrus.   This Rose was delicate enough to complement the scallop and fennel flavours and created a memorable wine and food pairing experience.

This pale pink, subtle wine was a Chateau de Saint-Martin, cuvee Eternelle Favorite 2011, AOC Cotes de Provence, VAR.    Not only does the wine taste good, it also comes in an elegant bottle with a distinctive label.     The grapes used in the wine are Tibouren, Carignan and Grenache.

A brief visit to the South of France took us to the Principality of Monaco.    Lunch was recommended at Virage Restaurant Bar, a smart yet casual restaurant tucked alongside the marina.   The white tablecloths and white/grey colour scheme of the busy restaurant, its open glass fronted entrance metres away from impressive yatchs, and friendly, prompt service created a relaxed and happy atmosphere.    We noticed that the Eternelle Favorite certainly was a popular choice among the clientele who seemed to be smart, younger people working in the area.

This wine and food combination was so delicious and a highlight of our visit that I have attempted to replicate it at home. The fennel was quickly sautéed then poached in a light chicken stock.   I am still working on the sauce.   For now it is my own version of a citrus spicy mayonnaise:  any suggestions to create a sauce similar to that in the photo would be welcome.     All presented as in the photo,  with spinach as a side dish and, of course, accompanied by a glass of pale, subtle Rose!.

Bon Appetit!

Reference:  Virage Restaurant Bar,   http://www.virage.mc

Chateau de Saint-Martin,  www.chateaudesaintmartin.com

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