Navigate the Varied Flavors of Thanksgiving with Rosé Wine from Provence

Provence’s versatile dry rosés are a perfect match for holiday foods

(New York, NY, October 30, 2014) — Every year around this time, wine experts reveal their lists of recommended wines to serve with the time-honored Thanksgiving dinner. Typically these lists include sparkling wines, lighter-bodied reds, and a smattering of white varietals to accompany turkey and its traditional accompaniments. More and more often, however, Thanksgiving pairing recommendations are also featuring dry rosé wines like those from Provence, the world’s rosé capital.

According to Erik Johnson, sommelier at The French Laundry in Napa Valley, Provençal rosé is “an exceptional addition to any Thanksgiving dinner — simple, elegant, and classic. Its delicate red fruit aromas coupled with crisp and refreshing acidity help navigate it through the myriad of dishes found on any table over the holidays” — turkey, stuffing, sweet potatoes, cranberry sauce, casseroles, and so much more.

Rosé wines from Provence all offer outstanding food friendliness, but that’s not to say they are all alike. The Provence region, stretching between the Mediterranean Sea and the pre-Alpine highlands of southeastern France, has an array of microclimates and terroirs, which result in rosés of various styles and varying shades of pink.

A good way to experience these stylistic differences is to select three different bottles of Provence rosé, one from each of the three main appellations, and compare them. Despite their varied flavor profiles, they are sure to be dry; Provence rosés are required to have no more than 3 or 4 grams of residual sugar per liter, depending on the appellation.

“Provence rosé wines get their color and aroma from red grapes, and they’re made in a dry, crisp style that makes them a welcome alternative on the holiday table,” said François Millo, director of the Provence Wine Council. “In France, we drink rosé wine year round. In fact, rosé is more popular than white wine here.”

For a Provençal take on traditional American harvest-time fare, the Provence Wine Council suggests a savory, easy-to-make soup that would fit in beautifully on Thanksgiving weekend (recipe below).

Provence, the oldest winegrowing area in France, is the world’s largest wine region specializing in rosé wine. Exports of rosé from Provence to the United States have grown at double-digit rates each year since 2003, according to the French customs agency.

The Conseil Interprofessionnel des Vins de Provence (CIVP), known in the United States as the Provence Wine Council, is an organization representing more than 600 wine producers and 40 trade companies from the Provence region of France. Its mission is to promote and advance the wines of the region’s principal appellations. The organization’s members together produce 96 percent of Provence’s Appellation d’Origine Protégée (AOP) wines. More information can be found at www.winesofprovence.com and on social media: facebook.com/winesofprovence, twitter.com/winesofprovence, youtube.com/winesofprovence, and instagram.com/winesofprovence.

Pumpkin Soup with Chestnuts
Velouté de Potiron aux Châtaignes

Rich, velvety, and satisfying, this soup is great for cooler weather. It is the perfect Provençal comfort food.

Yield: 4-6 servings

2 tablespoons butter

1 shallot, minced

2 pounds pumpkin, cut into 1-inch squares (about 5 cups)

4 cups chicken broth

1 cup cooked chestnuts, plus more for garnish

Pinch ground nutmeg

1 teaspoon sea salt, plus more to taste

Freshly ground black pepper, to taste

¾ cup heavy cream

1. In a medium saucepan, warm the butter over medium heat. Add the shallot and cook for 5 minutes, until softened. Add the pumpkin, chicken broth, the 1 cup of chestnuts, nutmeg, salt, and a grind of the black pepper. Raise the heat to medium-high and bring to a boil. Reduce the heat to medium-low and cook for 20 minutes. Remove from the heat.
2. Process the mixture briefly with an immersion blender (or transfer to a blender for processing).
3. Add the heavy cream and stir well. Adjust the seasoning to taste.
4. Transfer to serving bowls and serve hot, garnished with some of the chestnuts.

Excerpted from Provence Food and Wine: The Art of Living (Agate Publishing)

Copyright ® 2014 by François Millo and Viktorija Todorovska