French Wine Rose
Vive la France!
Spotlight on Provence rosé, Bordeaux red and white and Côtes du Rhône
There is a great deal of delicious French wine-you just need to know where to look since the name of the grape is not usually seen on the bottle. The French are firm believers in terroir, the idea that the land really makes the wine and that every village and district has its own distinctive climate and soil, and the grape is an expression of the land. So their wine labels are all about location. Look for certain locations of origin and you’ll be on your way to finding some favorites.
Bastille Day
Raise a Glass to France
Bastille Day, also called French National Day, is held each year on this date to commemorate the beginning of the French Revolution with the Storming of the Bastille on July 14, 1789, and the unity of the French people at the Fête de la Fédération on July 14, 1790. À votre santé !
Map of France
Bordeaux, Provence, Côtes du Rhône
Provence Rosé 
Savvy sippers in Europe have long known the power of pink-and it’s not the sweet stuff you may think of. The coastal Provence region is the heart of the world’s dry rosé production. Here, the rosé is mostly made from Grenache and Cinsault, though the local grape Tibouren can also produce some rosés with good character. Even within a single wine-producing region such as Provence, rosés will display a range of colors and flavors, but overall Provence rosés tend to be fresh, crisp, bright and dry.
Bordeaux reds are considered by many wine connoisseurs to be the world’s greatest, and are usually Cabernet Sauvignon- and Merlot-based blends. The white wine grape varietals are Sémillon, Sauvignon Blanc and Muscadelle, which produce dry wines that are aromatic and fruity and sweet wines that are rich, full flavored, round and concentrated. The hallmark of Bordeaux dry whites is a balanced flavor with a hint of oak. Some of the finest dry whites come from the Graves region, which stretches south from the historic city of Bordeaux on the left bank of the Gironde River. Entre-Deux-Mers-which means “between two seas”-also produces some crisp, dry whites. The famous dessert wine Sauternes hails from Bordeaux.
Côtes du Rhône
As the RhoÌ‚ne River carved a path through France, it left a beautiful valley whose steep hillsides provide the perfect perch for vineyards. As the country’s second-largest wine region in terms of size and production, the RhoÌ‚ne Valley makes many luscious red wines. The region can be separated into two geographic areas, the north and south. The main difference between the red wines is that those from the northern Rhône are made with Syrah, while Grenache is dominant in the wines of the south, though up to 13 grape varieties are often blended in, including Syrah. CoÌ‚tes du RhoÌ‚ne produces about 80 percent of the region’s wines, with the lion’s share made in the south. The reds blend mostly the same grapes as the famous ChaÌ‚teauneuf-du-Pape-a blend of up to 13 grape varieties including Grenache, Cinsaut, MourveÌ€dre, Syrah, Carignan and Gamay as well as white grapes such as Rousanne, Grenache Blanc, Clairette, Bourboulenc and Picardan may also be added-and offer a more cost-effective alternative.
French Food Pairings
Food Pairing Presented by MGM
Rosé wines are probably the most versatile food wine around. They make great partners with salads, especially those that feature meat, seafood or citrus fruit. And it’s the wine of choice in the south of France to pair with the classic niçoise salad of fresh flaked tuna, hard-boiled egg, green beans, and black olives topped with anchovies and drizzled with olive oil dressing. Pink fish, such as salmon and steelhead trout, and meatier varieties including tuna, red snapper, swordfish and marlin find a friend in rosé. It also pairs great with garlicky grilled shrimp. 
Since Bordeaux comes in so many styles, you can easily find a wine to pair with food. Try light or medium-bodied whites or medium-bodied reds with seafood, fish and fowl. With famous full-bodied reds, cheeses such as Camembert, Brie and Roquefort, and meats such as beef, veal and lamb pair well. The lemony richness, minerality, and acidity of a dry white Bordeaux is a tasty match with seafood and shellfish, including oysters, grilled or fried fish, and fish cakes. These wines also pair quite nicely with chicken and Japanese food such as sushi and sashimi. Fans of Italian cuisine can enjoy them with a creamy seafood pasta dish. Try Mouton Cadet Bordeaux Blanc with grilled fish, sole meunière or salmon with fresh pasta. The Augey Bordeaux Rouge pairs well with lamb, rich meat dishes, steak and Camembert, Roquefort or cheddar cheeses. 
Côtes du Rhône’s black fruit and spices pair well with roasted pork and poultry, as well as grilled lamb, Middle Eastern cuisine and aged cheddar cheese. Try Parallel 45 Côtes du Rhône throughout the meal with grilled/roasted meats, Pot-au-feu, cheese and more.
Garlic Grilled Shrimp
Garlic Grilled Shrimp
Makes 4 Servings 
After grilling on a gas grill, the shrimp have a great flavor like they were grilled on charcoal. This recipe is also great with scallops (use two skewers so scallops will not roll). The grilled shrimp and scallops are good by themselves, in pasta, in salads or fajitas.
4 skewers
4 cloves garlic kosher salt to taste
¼ cup extra virgin olive oil
1 pound large shrimp, peeled and deveined
¼ teaspoon ground black pepper, or to taste
  1. Soak wooden skewers in water for at least 15 minutes.
  2. Preheat grill for medium heat and lightly oil the grate.
  3. Chop garlic on a cutting board. Sprinkle kosher salt over garlic and with the back of a large knife, smash the garlic on the cutting board to form a paste.
  4. Heat garlic paste and olive oil in a skillet over medium-low heat until garlic begins to brown, about 5 minutes. Remove from heat.
  5. Skewer about 5 shrimp on each wooden skewer by piercing shrimp through the tail and the upper body. Season shrimp with kosher salt and pepper. Brush one side of the shrimp with garlic-infused olive oil.
  6. Place shrimp oil-side down on the preheated grill and brush with more olive oil; cook until shrimp begins to turn pink and curl, about 4 minutes. Turn shrimp over and brush with olive oil again. Continue grilling until shrimp is opaque and pink all over, about 4 minutes more.
Recipe courtesy of allrecipes
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