Wine and food pairing: ratatouille

Ratatouille, emblematic of Provencal cuisine, blends summer vegetables such as zucchini, eggplant, peppers and tomatoes, simmered with aromatic herbs. This sunny, light and fragrant dish calls for wines that highlight its freshness and Mediterranean aromas, while respecting the sweetness and balance of the vegetables.

A fresh, fruity Provence rosé is the classic pairing for ratatouille. Its aromas of strawberry, grapefruit and flowers blend perfectly with the Mediterranean flavors of the dish, while adding a lovely freshness.

A light red from Languedoc-Roussillon is a perfect match.

A light Languedoc red, based on Grenache, Syrah or Carignan, offers aromas of red and black fruits with a touch of spice. Its supple tannins and roundness complement the sweet, simmering flavors of the vegetables without dominating the dish.

A fruity, slightly spicy red Côtes-du-Rhône is an excellent choice, such as the cuvée Chasse-Coeur du domaine Pique-Basse. It harmoniously accompanies the aromas of herbes de Provence and the melting texture of the vegetables.

A Bandol rosé from domaine de la Tour du Bon is an elegant option. The red, with its notes of black fruit and spice, complements the intense flavors of the dish, while the rosé offers lovely freshness and a refined touch.

A Chinon bio rouge, based on Cabernet Franc, is an interesting alternative. Its notes of red fruit, bell bell pepper and fresh herbs echo the flavors of ratatouille while adding a nice liveliness.