Garlic Shield

If there’s a lesson to be learned from Provence in matching wine and food, it’s the amazing ability of snappy rosés to make just about any Mediterranean dish taste even better. In particular, Provençal rosés are delicious with the region’s seafood dishes which are usually generously spiked with garlic. The supreme example is bouillabaisse, the garlic-laced Provençal fish stew. Alas, garlic can distort the flavor of many wines. Not so with rosés. Boldly fruity and substantial in body, they are tailor-made for anything garlicky. Rosés are just starting to flood onto the market right now…why not buy a case of assorted ones?

Enchanted Forest

“….it’s not really just the chemistry that makes wine interesting or valuable. There’s a lot more behind the story of wine than chemistry. I know that might be disappointing for some chemists, but the reality is that people love wine. And people love wine not just because of the way it tastes.”

—Andrew Waterhouse
Professor of Viticulture & Enology, University of California at Davis

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