ENJOY PROVENCE ROSÉ WITH CHÈVRE FOR AN AUTHENTIC AND SEASONAL FOOD PAIRING…
Provence rosé can be matched successfully with a wide range of cheeses, but goat’s cheese (Chèvre) is the traditional choice and is also at its best at this time of year. Spring is the season for newness, and along with the arrival of the new 2013 vintage Provence rosés, another new appearance is kid goats; a prominent sight on the hills of Provence. With the Nannies producing spring milk, the most plentiful and rich of the year, now is the ideal time to make fresh goat’s cheese (Chèvre).
The lifted, bright, and often floral aromas of Provence rosé have an affinity with the herbal and deliciously creamy Chèvre, while the characteristic clean acidity of this wine cuts through the richness of the fresh goat’s cheese made in spring. Paired together they evoke the spirit of Provence, where both have been produced for over 20 centuries, acquiring distinctive aromas and flavours from the ‘herbes de Provence’ strewn countryside. Rosé now accounts for almost 90% of Provence’s wine output, and with many believing rosés from Provence to be the finest in the world, there is no better time to enjoy a glass.
Why not try pairing Provence rosé with Chèvre served on crusty bread, in a salad, or with fig comfiture and honey for a sweeter option? However you choose to eat Chèvre, a glass of Provence rosé is certainly its best companion.