A bunch of mofos are gathered round The Tasting Bench for the daily 10am tasting, which kicks off with a Provence rosé. John’s just told us all about it, but JD makes him repeat it for the sake of a recording.
“Something about ducks and planes,” says John, followed by roaring laughter, JD laughing the loudest.
“Nah, that was an in-joke,” John waves dismissively to our illustrious CEO, whose laughter tapers off sheepishly. John obviously doesn’t like being asked to repeat himself.
Not skipping a beat, John launches into the actual description of the wine.
“They’re the first winery to setup in Paris, and have actually planted a vineyard in Paris… along the Champs d’Elysee… no, just kidding, it’s not there, because that would be very, very expensive wine, it’s obviously further out. Anyway, they bring fruit in from other regions, and make it in the city. It’s a couple of cool guys, check them out on Instagram, they’re doing some very cool stuff.
“Fancy bottle, Provence rosé, what more could you want?”
Note: Because this was made in a winery outside of Provence it has to be labelled ‘Vin de France’. That’s just the price you pay for doing trendy things like having your winery in Paris.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Grenache, Cinsault
- Serving Temp.
Well, this is awkward. Guess this wine is from somewhere in France. Can't tell you exactly where, because it must be a bit of a secret. I can tell you that it's a broad but lovely region, filled with grapes, baguettes and camembert...
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Step-by-step Thai salad
- 15g dried wood-ear fungus
- 15g dried shrimps
- 100g mung bean noodles
- 500g small green prawns
- 2 small chicken breasts
- 2 Lebanese cucumbers
- 1/4 Chinese cabbage
- 3 shallots
- 2 stalks lemongrass
- 1/2 bunch coriander
- 1/3 cup Thai basil leaves
- 1/2 cup (75g) raw peanuts with skins, roasted
- 2 red birdseye chillies
- 2 cloves garlic
- 3 coriander roots, washed
- 1 1/2 tbs grated palm sugar
- 1/4 cup (60ml) fish sauce
- 1/3 cup (80ml) lime juice
- For dressing, cut chillies in half lengthways. Using a small spoon, scrape out seeds and discard. Place chilli halves, garlic and coriander roots in a mortar and, using a pestle, pound to a fine paste. Add sugar and stir until dissolved. Stir in fish sauce and lime juice until well combined. Taste and adjust flavour with either more sugar, fish sauce or lime juice, then transfer to a bowl.
- Soak fungus, shrimps and noodles in bowls of warm water for 30 minutes, then drain. Slice fungus, chop shrimps and cut noodles into 10cm lengths. Peel raw prawns, discarding heads and tails. Halve horizontally, remove veins, cook in boiling water for 2 minutes or until just changed in colour. Drain and cool. Cook chicken in gently simmering water for 10 minutes. Drain, cool and slice thinly.
- Cut cucumbers in half lengthways, discard seeds, thinly slice diagonally. Thinly slice cabbage, shallots and white part only of lemongrass. Remove leaves from coriander then finely chop stems. To serve, place cucumber, cabbage, shallot, lemongrass and chopped coriander stems in a large bowl. Add dressing and toss gently to combine. Add remaining ingredients and toss to combine. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...