Mediterranian Wine avec Mediterranian Cuisine

When pairing wine and food, I am always thinking regionally; and so should you. There is a reason why Crottin de Chavignol and Sauvignon from the left bank are wedded for eternity. So, two days back when I bought a whole brook trout, garlic,anchovies/pine nuts(whole foods market) and spinach from the Union Square Greenmarket–I knew exactly which wine would be served. Actually, I had no choice in the matter because fresh fish+garlic+olive oil+pine nuts+greens= southern French red. You could do a white as well, like a herbal Cotes du Rhone Blanc; but the damp nyc weather requires a savory red.

I chose a charming bottle of the 2006 Chateau Coupe Roses Minervois ‘la bastide($12-$17Vintage 59 Imports). Several years ago, I worked almost an entire harvest with Coupe Roses–something like three and a half weeks. The work was demanding, both physically and mentally. Nevertheless, an amazing experience which has shaped my attitudes towards the supremacy of artisan wine making. Their vineyards are some of the highest in the appellation and the wines are marked with better balance and perfume than most– the main reason why they compliment food so well. The “la bastide” is an approachable blend of Grenache, Syrah, and Carignan. Savory and feminine. Dark, yet bright. Drink cool to the touch, like I used to after a long day of work under the Mediterranean sun.