Provençal Pairings: Wine with Food

Putting the X in Excellent

by David Scott Allen

Winery: Maison Mirabeau
Cuvée: Mirabeau X Rosé
Appellation: Coteaux d’Aix en Provence
Type: Rosé
Vintage: 2022
Grape Varieties: 30% Grenache, 30% Syrah, 20% Cabernet Sauvignon, 15% Cinsault, 5% Grenache Blanc
Alcohol: 13%
Suggested Retail Price: $22 US

Today’s wine, Mirabeau X Rosé (Maison Mirabeau), is an excellent wine, and 2022 a wonderful vintage. It was a serendipitous purchase at our natural grocer — not a store that carries a lot of rosé. Knowing that Mirabeau makes wonderful wines, I was sure I was in for a treat.

I paired it with my Grilled Halibut with Piquillo Pepper-Almond Sauce. Check out the recipe on Cocoa & Lavender . This sauce, while Spanish in inspiration, is very much Provençal in its flavor profile.

The wine is a pale salmon pink in color, with distinctive aromas of apricot, Cavaillon melon, and apple blossom. On the palate, I tasted sweet white peach, almonds, tangerine, and lemon balm. It has a very soft and elegant mouthfeel, thanks to its minerality, and a long finish with citrus notes.

Mirabeau X Rosé is a new favorite wine of mine, and it was the perfect pairing for the tender, buttery fish and the nutty and slightly acidic sauce. I went back to the store and bought several more bottles!

4 Comments

  1. The Mirabeau X Rosé looks like a perfect accompaniment to your Halibut with Piquillo Pepper-Almond Sauce.
    There’s a little bit of Catalan in Provence – the coat of arms contains the Catalan flag and the Counts of Barcelona were the Counts of Provence for about 130 years.

  2. The Mirabeau X Rosé sounds perfect for the grilled halibut entree and also sounds like it would be a easy to pair with many dishes, or to just enjoy sipping it.

    • The sauce works well with almost any white fish, Barb. And the rosé would work so well for almost any summer dish. I tried to buy more wine yesterday and the store was out. I’m beginning to panic…

1 Trackbacks & Pingbacks

  1. Recipe for Grilled Halibut with Piquillo Pepper-Almond Sauce – Cocoa & Lavender

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