Provençal Pairings: Wine with Food

Upgraded to First Class

by David Scott Allen

Winery: Château La Tour Sainte Anne
Appellation: Côtes de Provence
Type: Rosé
Vintage: 2013
Grape Varieties: Grenache (64%), Cinsault (29%), Syrah (4%), Rolle (2%), Semillon (1%)
Alcohol: 13.5%
Average Retail Price: U.S. $12.99, FR €8.25

Imagine that you are at the airport ready to board your flight, having paid coach fare. You step onto the plane only to be surprised by the flight attendant; you have been upgraded to First Class. That is exactly how I felt when I took my first sip of this 2013 Château La Tour Sainte Anne rosé. The price was coach ($12.99) but the luxurious taste and velvety feel in my mouth told me I was in the First Class cabin. For my previous posts, I learned about the wine and then made a meal that I felt would be complimentary. This time, I needed a wine to go with a tricky dish: Oysters Rockefeller. Oysters, on their own, are not a tough pairing. But, when you add spinach, lots of butter, and – most perplexing of all – Pastis, your job can be quite a bit more difficult. My first three attempts were Chardonnay, Sauvignon Blanc, and Champagne. Each was wrong in its own way, and I was at a loss. Susan suggested this rosé, and she was spot on. Its very pale pink color belied its bold, fruity, floral bouquet. Strawberry, apricot, and jasmine. The manager at the wine store used the word, “Creamy.” That was it exactly. I know this sounds simple, but the Oysters Rockefeller tasted like Oysters Rockefeller, and the La Tour Sainte Anne like an idyllic summer afternoon. For my recipe for the Oysters Rockefeller, please visit Cocoa & Lavender.

Other Pairings:  Château La Tour Sainte Anne is an organic, full-bodied sipping wine, and it will pair very well with grilled pork, veal, and poultry. I can also imagine it well with a platter of cheeses, pâtés, dried fruits, and nuts. The Château also suggests soufflés, lamb, spicy dishes, smoked fish, and sausages.

Post and Photos by David Scott Allen


  1. Dear Susan
    Your post about the Oysters Rockefller hooked me. Typically a raw type of guy, I ordered a box of oysters from from Island Creek and we shared them at a small dinner party last week (along with a few bottles of Rose) . I took a chance and cooked up a dozen Oysters Rockefeller using your recipe; absolutely delicious. The massive amount of butter is sinful, but this is not an everyday event.

    This is a great recipe for the oysters I buy locally (all shipped in from the coasts of course) when cooking for a special evening at home.

    I also took your recommendation and ordered the serving plates…. very nice.

    We enjoy your blog and I’m always happy to see it pop up in my inbox!

    Wayne Tutzauer
    Denver, CO

    • Wayne,

      I am so pleased that you enjoyed the Oysters Rockefeller – and found the shell plates, too. Yes, this isn’t a heart-healthy dish, but a nice treat for a special occasion.

      Thanks so much for your kind comment, and the positive feedback!


2 Trackbacks & Pingbacks

  1. Provençal Pairings: Wine with Food It's a Family Affair - Provence WineZine
  2. Provençal Pairings: Wine with Food Versatility - Provence WineZine

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