My good friend Jean Pascal is a Sommelier/Consultant who runs a successful business in the south of France specializing in the wines of Provence and the Cote D’Azur. He has forgotten more about Claret, Pinot Noir, and Cabernet than I will ever learn in my lifetime, but has graciously agreed to let me take full advantage of his expertise here at Le Stuff.
Need some wine advice?
Leave your questions for Jean Pascal in the comments section….
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JP will be joining us on The French Riviera in June for the Mini Cooper Driving Adventure!
For your grilled Halibut with lightly sauteed vegetables and roasted fingerling potatoes, your choice of a light dry rosé is not bad at all. The important things to watch for are
the cooking method you choose and if you want a sauce or not. Those two elements affect the principal taste of your dish and appeal to a certain category of wine. Your fish is roasted and without any creamy sauce I guess, so you can choose a dry rosé wine but not too light, even the strong aromas from the grilled fish will mask the too light wine. Why not a rosé from Provence but not from the coast (a bit too light), more from the land, like a Coteaux d’Aix en Provence for exemple or from the Lubéron…
I hope you’ll find them in your wine shop down your street ;-)
Bon appétit et à la vôtre !