Food & Wine of Avignon with Rosa Matto & David Crossman

Join SA food identity Rosa Matto and WEA wine tutor David Crossman for this special Fringe session.

The food of Avignon et Provence is rooted in the tastes and textures of land and sea, redolent of seasonal, fresh ingredients like tomatoes, garlic, saffron, peppers, anchovies, olives, olive oil and wild herbs.

Sample pissaladière, green olive tapenade and ratatouille with la fougasse, bouillabaisse, market salad, and almond calisson.

Enjoy GSM wine blends which originated in the vineyards around Avignon. The juiciness of Grenache is balanced by the spiciness of Shiraz and the bold tannins of Mourvèdre. Compare a generic Côtes-du-Rhône with a higher rated village wine. Try also a dry, crisp style of Rosé which has a refreshing, cleansing mouthfeel well suited to the Mediterranean climate.