Domaine de la Fouquette Cuvèe Rosèe d’Aurore Côtes de Provence 2009 & Gazpacho

Spring has treated us very much like a jilted lover, teasing us with a fleeting beautiful day then denying our desire to forget the chill of winter and get outside and enjoy the sunshine. I promise, however, that when the sunny days firmly entrench themselves into our existence, it becomes a special time of year for oenophile and foodie alike: Rosé season. Too often overlooked because of a falsely assumed sweetness, Rosé, especially Southern France’s Provencal Rosé, can work with a wide variety of foods from brunch to dinner. Sweet smelling and generally offering the decadent juicy flavors of strawberries and watermelons, Provencal Rosés are known to surprise with their crisp minerality and dry finishes.
Domaine de la Fouquette is located in the heart of the Côte de Provence. A small (35 acre), environmentally friendly estate, nestled into a forested plane between the Massif des Maures mountains, the vineyard benefits from the Mediterranean climate while being protected from the “mistral” winds of the north. The vineyard is run by Isabelle and Jean-Pierre Daziano, who left their respective professions to take over Isabelle’s family’s property and explore their passion for winemaking. The Rosèe d’Aurore is named for the couple’s daughter.
The Domaine de la Fouquette Cuvèe Rosèe d’Aurore shocked me recently when I was given a couple of Rosés to take home and taste for a Spring recipe article. It is a very light pink, especially next to its Provencal cousins in our rack. I expected something slightly fruity with a green taste and too much acidity, but the wine sucker-punched me with fresh sliced strawberries and something between watermelon and pineapple on the nose. The acidity was lively on the palate but not out of balance with the abundant and crisp fresh fruit flavors. Even more remarkably, two days after I initially opened it, having been in the refrigerator, it retained most of its fresh flavors and brightness. Immediately I thought of Gazpacho.
While I’d typically suggest that one go with a Spanish Rosé like Olivares’ 2009 Rosada from Jumilla (70% Monastrell/30% Syrah) or Muga’s awesome Rioja Rosé (Garnacha) when preparing a batch of Gazpacho, the Cuvèe Rosèe d’Aurore, with its notes of white pepper complimenting a crisp acidity, just begged to be paired with the recipe. While essentially a traditional blend of mostly Grenache (65%) and Cinsault (30%), what sets this wine apart is the addition of 5% Rolle, a white grape grown in the region that is better known in its Italian form as Vermentino. The Rolle adds beautiful citrus aromatics and just the right amount of acid boost and minerality that allows the wine to hold up to a dish with flavors as complex as Gazpacho.
So let’s sing a song of Spring and make the Sun feel like it can hang out with us for some weeks on end. I can’t wait to be able to count on fresh, local produce and the comfort of a warm afternoon to delight in the beautiful nuances of the ’09 Rosés and a nice bowl of well-chilled Gazpacho!

Jim Louisell
Incredible Wine & Spirits Staff

• 3 cups finely diced plum tomatoes, juices reserved
• 2 cups finely diced cucumbers, peeled and seeded
• 1 1/4 cups finely diced onion
• 1 cup finely diced red bell pepper
• 1 tsp minced garlic
• 2 tbsp tomato paste
• 2 tbsp extra-virgin olive oil
• 2 tbsp minced fresh herbs (tarragon, thyme, or parsley)
• 3 cups canned tomato juice
• 1/4 cup red wine vinegar, or as needed
• Juice of 1/2 lemon, or as needed
• 1/4 tsp salt, or as needed
• 1/4 tsp cayenne pepper, or as needed
• 1 cup tiny croutons
• 1/2 cup thinly sliced chives or scallion greens