Lamb With Herbed De Provence

A traditional French Mediterranean grape, lately fashionable — light reds, classic Provence rosé component, characterful low-alcohol bottles in Chile and California.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.

Provence rosé at its most classic — pale, dry, Mediterranean, with strawberry, citrus, and a saline finish. The wine of Provençal lunches.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.

Red · Full · Dry

Provence's most serious grape — dense, gamy, structured, with hints of leather and black pepper. The wine to pair with the most aggressive cut on the menu.

The Italian Alps' wine region — aromatic whites (Pinot Bianco, Pinot Grigio, Gewürztraminer) and structured reds (Lagrein, Schiava). Cool-climate Italian wines.

The Right Bank's grand commune — Merlot-and-Cabernet-Franc blends with rounder tannins and earlier drinkability than the Médoc. Plum, truffle, leather; food-friendly across decades.