March 2, 2012
Rosé
Dry rosé is not just for summer. A joy to drink year-round, it is a seafood-loving wine. The most classic match is a rosé from Provence, pale and elegant, with the region's famous seafood stew, bouillabaisse. But if you don't have the ingredients (nor the patience) to make this classic dish, try a rosé with a firm, pan-seared fish served with a tomato-based sauce with garlic and briny olives or capers. You'll be feeling summery, even if it's snowing outside.
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