Wine Styles and Food Pairings
Wine expert Karen MacNeil notes that most well made examples of Provençal wine have flavors and aromas that reflect the garrigue landscape of the region which includes wild lavender, rosemary and thyme. The rosés of the region are normally dry with zestiness derived from their acidity. The red and whites are characterized by their full bodies and intense aromatics. The nature and impression of the wines change significantly depending on whether they are consumed as an apéritif or paired with food, particularly the traditional flavors of Provençal cuisine. The rosé wine in particular is noted for its ability to pair well with garlic based dishes, such as aioli.
Read more about this topic: Provence Wine
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