Our sommeliers talk about Luberon and Ventoux food and wine pairings

Sommelier interviews

Natalie MORNARD, sommelier Restaurant Le Vivier - Isle sur la Sorgue

Pascal VINCENT, sommelier La Bastide de Pierres (La Bastide de Gordes)

Alfredo Antonio ROMO, wine and spirits expert//Aromo Agency

What if we talked about food and wine pairing?

A wise pairing idea with a white/red or rosé?

AR: Simply the classic pairing: a white on fresh goat cheese sprinkled with savory; a fine rosé with red mullet with escabèche and a red with a good Provençal saube or a 7am lamb.

NM: A chocolate and truffle dessert associated with a red 2005 Governor Saint Auban from La Citadelle.

A crazy idea for pairing with white/red or rosé wine?

NM: La Cuvée Contre Courant (white wine, 2014 vintage) by Guillaume Gros to accompany a dish based on sea urchin, coffee, Jerusalem artichoke and truffle; a rosé from the Fontvert Mourre Rose estate to accompany a dish based on octopus tentacles with a sauce emulsion hollandaise, maltese orange and grilled white asparagus.

AR: A rosé to accompany Japanese cuisine: salmon sushi with lotus flower rootlets; a red wine to accompany a lamb tajine with apricot; a 100% Viognier white whose vegetal side will wonderfully accompany green asparagus from Durance.

PV: On ice creams and sorbets it is recommended to drink a large glass of water. But why not combine an ice cream scent with one of the main aromatic notes of a local wine?

For example, with a lemon sorbet, Mas Lauris' Inopiné en blanc cuvée will reveal “liveliness” and “pep”. On an exotic fruit ice cream, a ripe white wine with mango notes... on peach/apricot ice cream, a Viognier from Domaine des Peyre or a Muscat from Domaine de la Royère... Finally, on a red fruit sorbet a red Luberon for the youth of its fruit.