Chicory & goats’ cheese gratin recipe and drinking rosé in winter

Provencale rosé is very drinkable: pale, fruity and not too strong. It is usually seen as a girl’s drink (is it just the colour?), but everyone enjoys it in summer. The Switzerland of wines, rosé marks neutral territory for red and white wine drinkers. Who doesn’t like rosé?

We don’t drink rosé in winter, which is odd when you think about it. We will happily quaff white wine, champagne and even pink champagne, all of which are served cold. Yet rosé is invariably associated with summer – light, gluggable wines that go with salads, barbecues, fish and vegetables.

I say there is no reason we should not drink rosé in winter. I’ve even made mulled wine with it!

Five food pairings for rosé in winter:

• Canapés, as an aperitif
• Fish, especially salmon (smoked or fresh)
• Cheese boards and cheesy dishes
• Winter salads
• Dessert – anything with red fruit, berries, e.g. a pavlova with cream and raspberries, or stewed fruit with cinnamon and star anise.

I created this wintery gratin recipe for Provence wines UK. Served with a green salad and some crusty bread, it’s a wonderfully warming lunch or dinner.

Here are a list of wines that I tasted, all of which match very well with the dish: