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
Famous quotes containing the words wine, styles and/or food:
“Most Americans are born drunk, and really require a little wine or beer to sober them. They have a sort of permanent intoxication from within, a sort of invisible champagne.... Americans do not need to drink to inspire them to do anything, though they do sometimes, I think, need a little for the deeper and more delicate purpose of teaching them how to do nothing.”
—Gilbert Keith Chesterton (1874–1936)
“There are only two styles of portrait painting; the serious and the smirk.”
—Charles Dickens (1812–1870)
“That food has always been, and will continue to be, the basis for one of our greater snobbisms does not explain the fact that the attitude toward the food choice of others is becoming more and more heatedly exclusive until it may well turn into one of those forms of bigotry against which gallant little committees are constantly planning campaigns in the cause of justice and decency.”
—Cornelia Otis Skinner (1901–1979)