Tuna Tartare with avocado, crispy shallots and soy-citrus dressing
It is sometimes better to be proven wrong than think that you are always right. After years of matching food with wine, one can become complacent .
I always tell my students that here is always more room "outside" the box than inside. So I was very pleasantly surprised when this Provence Rosé (I usually use an Alsatian Gewurztraminer Grand Cru) went superbly well with this dish. I have to admit that the summer heat opposed to the refreshing coolness of the wine was a major factor of enjoyment compared to having this same wine and dish in the middle of winter.