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Grapes: 46% Cinsault, 30% Grenache, 15% Syrah, 9% Cabernet Sauvignon


Palate: At first, freshly cut watermelon, ripe peach aromas and floral notes. Aftertaste wild strawberry and mineral notes. Crisp acidity and refreshing aftertaste.


Château Routas Rosé. AOC Coteaux Varois en Provence



    Crab - especially white meat. Crab salad

    Fish with dill

    Salmon - served raw, cold, poached or foam. Also salmon tartare and smoked salmon

    Sea bass - grilled with oil and lemon

    Tuna - fresh or canned. Grilled tuna

    Seafood platter

    Prawns – such as grilled prawns, prawn cocktail, Chinese prawn toasts



    Artichokes - raw, grilled or preserved in olive oil (boiled)

    Asparagus - grilled or with vinegar rather than butter


    Eggplants - cooked lightly pureed (baba ganoush) or grilled rather than baked with tomatoes and cheese

    Courgettes in most forms, especially lightly cooked, e.g. courgettes in the Greek style

    Raw vegetables such as celery, cucumber and bell pepper. However, be careful that the accompanying sauce is not too strong

    Olive oil - especially fresh

    Olives, especially green olives and green tapenade

    Pesto - and Pistou (Provence's equivalent)

    Tomatoes, especially fresh tomatoes, as in tomato salads, fresh tomato sauce




    Carpaccio - beef or salmon

    Chicken - cold or in salad

    Lamb - roasted or grilled lamb, especially with herbs, cooked quickly

    Moroccan food especially cooked salads, pastries, fish dishes and lighter tagines e.g. chicken and lemon

    Parma ham - and similar air-cured hams, especially with fruit such as peaches and figs

    Veal - served cold

    Porchetta - pork roast with herbs, served warm or cold




    Asian-Influenced Food – European foods with Asian influences. For example, authentic Thai food is too strong.

    Brie cheese -

    Couscous and bulgur salads - e.g. tabbouleh

    Dim sum, steamed rather than fried, especially with seafood


    Goat cheese, especially younger or herbed cheese

    Herbs – fresh rather than dry, especially basil, mint, rosemary, tarragon and thyme

    Lebanese (and probably Greek and Turkish) mezze (appetizers)

    Parmesan cookies

    Pink peppercorns

    Pasta - with light sauces, e.g. with fresh tomato, shrimps

    Risotto - light versions of seafood and vegetables

    Salads - especially Asian-style salads, avoiding strong dressings (so not with blue cheese, for example)

    Spices - used with a light hand - especially coriander, cumin, saffron


    Strawberries - but not with meringue

    Vietnamese spring rolls with herbs and mint

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