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A Glass A Day Keeps the Vampires Away

If there’s a lesson in matching wine and food to learn from Provence, it’s the amazing versatility of snappy rosés in complementing countless Mediterranean dishes. In particular, Provençal rosés are delicious with seafood dishes, seasoned as they usually are in Provence with generous amounts of olive oil, garlic, herbs, and spices. The supreme example is bouillabaisse, the traditional Provençal fish stew flavored with saffron, and dried orange peel and then usually served with croutons and rouille, a super-garlicky, pepper-spiked mayonnaise. The flavor of many wines would disappear or be distorted by such dramatic ingredients. Not so with Provençal rosés. Boldly fruity and substantial in body, they are tailor-made for bouillabaisse and other hearty seafood dishes.

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