Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Wine >
May 8, 2012 02:52 AM

Provencal degustation - wine pairing help

I am preparing a 7 course Provencal inspired meal and after some help with wine pairings. I have ideas about style of wine (feedback appreciated) as well as any particular brands/suggestions would be great. Menu below. I would like to provide all French wines, but not essential.

Stuffed Zucchini Flower / Marinated Olives - pair with champagne

Delicate crab meat served with a velvety asparagus puree - a pinot gris or dry riesling

French Goats cheese wrapped in Fuille de brick pastry on a bed of mesclun leaves with a drizzle of honey walnut vinaigrette - Semillon

Seared duck breast served with sweet potato swirls, watercress & orange madeira reduction - Pinot noir

Oven Baked Lamb rack encrusted with Herbs de provence served with artichoke mousse
- -Shiraz or Grenache

Truffle infused Triple cream Brie served with rosemary pears, radicchio & truffle honey - Merlot

3 styles of strawberry compote served with lemon mousse & basil cookies - Gew├╝rztraminer

  1. Click to Upload a photo (10 MB limit)
  1. Why don't you get some Provencal wine ? Bandol, Cassis, ...

    1. interesting menu. Artichokes are typical wine-killers. I would serve Gigondas with that lamb if not for that artichoke. Actually, I'd serve those separately.

      I also would be serving wines of the region. As Maximilien mentioned, Bandol (comes in red, white and rose) and Cassis (not the black currant liqueur). As well, there are lots of tasty and interesting wines made in Provence that completely sing with food in their style. and there are winemakers in California who mimic those styles, as well.

      The wines of the Perrin family (famed for their Chateauneuf-du-Papes, but who also make less expensive but well-crafted wines throughout Provence) are well worth looking up. Their red and white Cotes du Ventoux and Cotes cu Luberon would go well with your menu. Also, this is Rose weather, and the best in the world are arguably from Provence! Yet you don't mention a one!

      I would probably serve Rose with your first three courses.

      1 Reply
      1. re: ChefJune

        Lots of Corsican white (vermentino) good Bandol (or Corbieres) rose, then a warm stylish red from Gigondas or the Languedoc (St. Chinian, Montpeyroux, Pic St Loup), and finally a Muscat de Beaumes de Venise for dessert, and you've got a lovely pan-Midi wine list.