Wine and food pairing: gambas a la plancha

Gambas thus call for expressive wines, capable of dialoguing with their richness while maintaining a certain freshness on the palate.

Dry, Mediterranean white wines are the most obvious partners: Vermentino from Corsica's Giacometti estate, Rolle from Provence, Grenache blanc or Macabeu from Roussillon bring aromas of dried herbs, candied citrus and a welcome salinity. A lively, lemony organic Picpoul de Pinet reinforces the dish's marine aspect. Lovers of more original wines will turn to natural whites from the Languedoc, sometimes slightly oxidized, which enhance the grilled notes and complexity of the gambas. Whites from the southern Rhone Valley, such as a Costières-de-Nîmes or a Chateauneuf-du-pape blanc du domaine Pierre Andre, with good body and yellow fruit notes, also harmonize with the powerful flavors of the plancha.

For a more daring experience, a gastronomic rosé from Bandol or Palette, rich, vinous and taut, goes perfectly with the juicy flesh of the prawns and their spicy condiments. Finally, some very light reds, based on Cinsault or Pineau d'Aunis, served chilled, can prolong the smoky flavors without dominating the structure of the dish.