What are the most successful food and wine pairings with a Provence red wine?
Provence red wine, often overshadowed by the fame of its rosés, proves to be a remarkably versatile gastronomic companion. Cuvées based on Grenache and Syrah pair wonderfully with herb-crusted grilled lamb, slow-simmered Provençal daube, or aged pressed-curd cheeses such as Banon. The more structured reds from Bandol or Les Baux-de-Provence, dominated by Mourvèdre, call for heartier dishes: game in sauce, duck with olives, or a shoulder of lamb slow-cooked with garlic and rosemary. For lovers of world cuisine, these wines also pair beautifully with lamb tagines with mild spices or Mediterranean mezze, their sunny, spiced character creating a natural dialogue with the flavours of the Mediterranean basin.
