My good friend Jean Pascal is a highly skilled Sommelier/Consultant who runs a successful business in the south of France specializing in the wines of Provence and the Cote D’Azur. He has forgotten more about Claret, Pinot Noir, and Cabernet than I will ever learn in my lifetime, but has graciously agreed to let me take full advantage of his expertise here at Le Stuff.
Need some wine advice?
Leave your questions for Jean Pascal in the comments section….
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The Meal:
Hamburger (medium rare) with french fries.
Jean Pascal’s Selection(s):
Red :
Château Plaisance 2008. A.O.C. Fronton.
8 Euros.
Grape varieties:
Negrette (local grape variety), Syrah, Cabernet-Franc. Located in the Tarn region in South-west of France.
J.P. says:
A deep red color, genuine, very well-balanced with some typical aromas from the Negrette grape variety – red fruit, spices, and black pepper with a liquorice finish. A good match for a tasty burger and fries. The softness of the tannins complements the smoothness of the meat.
Rose:
Domaine Des Annibals 2009 – “Suivez-moi-jeune-homme”. A.O.C. Côteaux Varois en Provence
8.50 Euros
Grape varieties:
Cinsault & Grenache
J.P. says:
A wonderful pink color with a hint of white peach – refreshing with a very long finish.
Jean Pascal is the owner of Degustation Directe, a business specializing in wine sales, corporate and private tastings, and in-depth tours to area vineyards. If you love wine and have plans to visit the south of France, do yourself a favor and contact JP. Tell him you read about him on Le Stuff!
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I love this article. I’m always looking for new wines to try and it’s great to have them paired with food. I wasn’t familiar with the Negrette or the Cinsault grapes. I’m going to head over to my local wine store to see if I can find one of the suggested wines from above. I’m also curious to know more about Bandol wines. Can Jean Pascal make some comments and suggestions? Thanks!
What a fabulous service Le Stuff is offering to those who no little or nothing about wine or even to those who do. Thank you so much!
Hello,
Thank you for your comments. Don’t hesitate to ask me your questions, I’ll do my best to answer you.
The Negrette is a grape variety quite similar to the Folle Noire. Another quite unknown grape variety which is not very easy to find . If you can’t find it, ask your wineshop for a light Côtes du Rhônes which is also a good match with a hamburger.
Regarding the Bandol, it is too strong in tanin for this kind of dish. It goes better with a plain grilled piece of meat.
A la vôtre !
Jean-Pascal
Jean Pascal, Thank you for your quick reply! I will see if I can find a Negrette or a Folle Noire at my local wine store. I’m excited to try them. Any local suggestions for a meal of grilled white fish (Halibut) with lightly sauteed vegetables and roasted fingerling potatoes? a light dry Rose perhaps? Thanks again for your help. Noel
I love the comment about matching the softer tannins of the suggested red wine with the smoothness of the hamburger meat. I hadn’t thought of making a wine selection based on the texture of a particular cut of meat. I’ve mostly thought of wine relative to the lightness or depth of flavors. I have a lot to learn. Thanks Jean Pascal!
Hi Noel,
For your grilled Halibut with lightly sauteed vegetables and roasted fingerling potatoes, your choice of a light dry rosé is not bad at all. The important things to watch for are the cooking method you choose and if you want a sauce or not. Those two elements affect the principal taste of your dish and appeal a certain category of wine. Your fish is roasted and without any creamy sauce I guess, so you can choose a dry rosé wine but not too light, even the strong aromas from the grilled fish will mask the too light wine. Why not a rosé from Provence but not from the coast (a bit too light), more from the land, like a Coteaux d’Aix en Provence for exemple or from the Lubéron…
I hope you’ll find them in your wine shop down your street ;-)
Bon appétit et à la vôtre !
jean-Pascal
Wonderful suggestions. I really appreciate the depth and thoughtfulness of your comments. You’ve opened my eyes to more subtle ways to make my food and wine choices. There are so many layers to consider! This is really fun. Thanks so much for your reply.
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