Anne-Sophie Pic’s recipes

Anchovies marinated with herbs, and Green Zebra tomatoes

This southern Côtes-du-Rhône is a blend of Grenache, Clairette and Bourboulenc. The nose reveals perfumes of flowers and white fleshed fruit which enliven a well-developed palate.      

Since this wine has undergone only one fermentation, it has preserved all its freshness which makes it an ideal partner for the marinated anchovy fillets. The pesto, garlic and tarragon in the marinade carry the wine through to a lively, vibrant finish. The lemon juice brings out all the provençal flavours and deliciously emphasizes the youthfulness of the wine in this pure refreshing pairing.

The Côtes-du-Rhône’s smoothness, a characteristic of its sunny climate, melts into the sweet flesh of the tomatoes, creating a successful pairing with contrasting notes of sweetness and acidulous aromas. A colourful and lively summertime pairing.