Next month

originates in Marseilles, as we’re in Provence, we’re talking rosé. Bandol would be my appellation of choice, being strongerflavoured and more savoury than many Côtes de Provence rosés. However, in Domaine Tempier’s cookbook, Lulu’s Provençal Table (£18.99, Grub Street Publishing), Richard Olney recalls serving a chilled young red Tempier with great success. You could also drink white from that part of the world, ideally the delicious AP Cassis or a Rolle.

White Rhône varieties such as Marsanne and Roussanne also work well, although maybe not the more headily aromatic Viognier, unless in a blend. I came across an organic Roussanne the other day (Calmel & Joseph’s Le Penchant: the 2019 is £16.95 at South Downs Cellars), which recommended bouillabaisse on the back label! D

A) Knee++ Ron Bear+( Beronia opposite) see ( producer the Guess