Anchoïade and strong dry southern French rosé

Anchovies are supposed to be tricky with wine but I pretty well always find that rosé hits the spot.

Mind you, over the last few hot sunny days in the Languedoc (sorry to rub it in for those in the UK who've endured a week of grot) we've been drinking it with pretty well everything from charcuterie to pasta. But I was impressed by its ability to handle this particular anchovy paste which was very strong and fishy - almost like a patum peperium.

The wine came from our neighbour a couple of doors up the road, Domaine Belles Courbes, whose vineyards are in Saint Chinian. He makes two - one that's oak aged (elevé en fûts de chêne) which is 13.5% and a slightly lighter fruitier one that's just off-dry and which I think would work better with kormas, and other mild Indian and Chinese dishes.

They appear to be stocked in the UK by a company called Wines Unfurled but the most recent vintage they have is 2008 which is really too old for this style of wine. (The oaked version I had was 2009 and the unoaked 2010). If you're in the Languedoc you can buy them direct from the winery in St Geniès-de-Fontedit. Or buy something similar in style.