

I’ve always tended to go for Prosecco with Parma ham but last week I found an even better wine pairing - Malvasia.

Provence rosé has a particular character. It’s much crisper and drier than most rosés on the market, more like a white wine than a rosé - though within this style there are variations between the lighter, less expensive wines or ‘vins de soif’ and the more structured ones, which the local refer to as ‘vins de gastronomie’.