TAVEL - FIT FOR A KING

Legend has it that in the 13th century a king passing through the village of Tavel in the Rhone Valley exclaimed as he tasted the local wine, “There is no good wine but that of Tavel!”. So it’s no surprise that the French elite and aristocracy developed a soft spot for this lavish wine with its intense lush colour of ripe strawberry. And such is the affection of the arts world for Tavel wine in France that in 1987 the administrators of the Comedie Française sponsored the design of a new bottle, which won award for Best Package later that year.

Unlike other rosés, Tavel can be enjoyed all year round, and it boasts the distinction of being the one rosé that is a constant feature of the menu in all prestigious restaurants in France.

The Tavel appellation was created in 1936 exclusively for rosé. The Tavelois were convinced as early as the 16th century that the unique lause and galets terroir was perfect for rosé and nothing else. A blend of black and white varieties in different proportions, no one grape should exceed 60% in the blend. There are only about 30 producers of Tavel and about 80% of the total production is consumed on the domestic market.

2005 CHATEAU d’AQUERIA, Tavel AOC, Grenache, Cinsault and Clairette, 13.5% alcohol – Serve at 12°

Soft strawberry, white pepper and slightly flinty on the nose; red cherry, strawberry and spice on the palate with well balanced acidity and a touch of tannin, elegant and marked with finesse. It goes well with chicken, grilled salmon, various vegetarian dishes, appetisers and salads.

(Majestic – £9.45; with any 2 rosés – £7.55; Waitrose – 2005 “Les Vallognes” by Chateau d’Aqueria - £8.99)

2004 DOMAINE DU PRIEURÉ, Tavel AOC, Montezargues Proprietaires Recoltants (Grenache, Cinsault, Clairette), 13.5% alcohol – serve at 12°. Well structured and elegant, it has similar qualities and aromas to the Chateau d’Aqueria.

(Nicola - £10.99, Uncorked in the City - £9.99 for 2005 Prieuré De Montezargues)

A Quick Recipe for the King’s Rosé: Grilled Salmon.

2 salmon fillets, a little olive oil, freshly squeezed juice of ½ lemon, salt and freshly ground black paper to taste – serves 2 (preparation and cooking time approx 20 mins)

1. Pre-heat the grill (mark 4)
2. Brush with olive oil on both sides and sprinkle with salt, and pepper;
3. Put salmon fillets on a grill tray;
4. Squeeze lemon juice on the fillets;
5. Put the tray under the grill for 8-9 min turning once, whilst turning squeeze some lemon juice on the other side;
6. Serve with new boiled potatoes and salad

Salad: put in a bowl a handful of baby leaf lettuce + baby apollo lettuce + red chard (or iceberg lettuce), baby cos leaves, some rocket, carrot and shredded red cabbage; sprinkle with salt and freshly ground black pepper to taste; cut 1 tomato and squeeze the juice onto the bowl - discard the flesh; sprinkle with extra virgin olive oil; mix well and serve with grilled salmon.