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Provence Art and Wine

March 3, 2021 @ 7:30 pm - 10:30 pm CET

Provence Art and Wine

Join us for this wonderful event pairing Provence art and wine.

The beautiful weather, sensational flora, stunning landscape, and vibrant villages of the Provence region have given us some wonderful wines – and also a lot of gorgeous art.

So, find yourself up two or three bottles of wine from this spectacular region (see the comments for suggestions) – and I will tell you all about the wines and the painters, and show examples of the masterpieces by Chagall, Dufy, Gauguin, Cézanne, van Gogh and many others.

I will also post some suggestions for fantastic food pairings. For the wines I will choose a full-bodied unoaked white, a classic rosé and a Mourvèdre-based rich red!

You will not want to miss this stimulation of the senses. As well as the glorious paintings, I will share diagrams and photos that help bring the joie de vivre of provençale wines and artists out of the screen and into your weary hearts!

I am very much looking forward to sharing this experience with you all.

Santé, Sean


Learn the English of Wine using fun exercises, games and quizzes.

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March 3, 2021
7:30 pm - 10:30 pm CET
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2 Replies to “Provence Art and Wine”

  1. For this tasting I have some glorious paintings to share from the likes of Soutine, Chagall, and Signac as well as Renoir, Van Gogh and Cézanne (of course) – and also some great information on Provence wines. For people in London, Waitrose do a nice Bandol “La Bastide Blanche”. For the Berlin contingent, I have a couple of bottles of Les Baumes red Bandol left, and the Calissanne Clos Victore white. Provence rosés are widely available, of course.

  2. Food matches for the aromatic, viscous, full-bodied whites include spicy or herby food or nibbles, oily fish, creamy sauces and white meat (especially roasted), Bold, creamy cheese can also work.

    Rosè is great with milder cheese, seafood and anything with garlic (including pesto sauces).

    Mourvèdre pairs with powerful cheese, smoked meats, herby dishes, beef and game (or umami-heavy veggie dishes, maybe flavoured with black pepper or soy).

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