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French Rosé

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2010 Chateau Grande Cassagne Rosé

Pairing: Creamy Anchoïade with Crudités

Anchoïade, a Provençal puree of anchovies, garlic and olive oil, is often slathered on grilled bread or served as a dip. Use any combination of crudités—from thin shavings of spicy black radish to florets of broccoli romanesco, a relative of broccoli and cauliflower. Serve a dry rosé.

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