As summer slowly fades into fall, I am sure to get the fill of my summer favorites. One of those favorites is a rosé from Languedoc in Southern France, Domaine de Fontsainte Gris de Gris. Another summertime pleasure is Salade Nicoise, composed of fresh, perfectly ripened vegetables, simply prepared and eagerly consumed with the utmost satisfaction.
This month the French Winophiles are highlighting sustainable/organic/biodynamic wines from the southern wine-growing region of Languedoc. While Languedoc production is primarily red wines, it was a rosé from Languedoc Corbières AOC paired with a Salade Nicoise that I knew I must share.
Domaine de Fontsainte

Postcard image courtesy of BenoitFrance.com via WineFolly.com
The Languedoc region lies along France’s southwestern Mediterranean coastline with Provence to the east, the Rhône Valley to the northeast, and Roussillon to the south.
Domaine de Fontsainte is located in the Corbières appellation of Languedoc surrounding the village of Boutenac. Fontsainte’s vineyards in the heart of the famous Corbières Golden Crescent are known for the intense sunshine, south-southeast exposure, and protection from the cold northeasterly winds by a 500-hectare pine forest.
In 1971, Yves Laboucarie established the estate as it exists today. However, the family has been making wine in Boutenac since the 17th century. Yves was a quality pioneer in Corbières, among the first to practice carbonic maceration, manual harvesting, and aging in wood. Bruno, Yves’s son, now oversees the estate and continues with the family’s legacy of innovation. Domaine Fonsainte earned its HVE Level 3 (High Environmental Value) certification with a commitment and respect for the environment.
My Tasting Notes
2021 Domaine de Fontsainte Gris de Gris Rosé, Corbières AOC
12.5% abv | $20.00 wine.com | 90% Grenache Gris, 5% Carignan, and 5% Mourvèdre
Vine Age: Grenache Gris planted in 1969, Carignan in 1963, and the Mourvèdre in 1993
Soils: Silica, clay, limestone( gravelly with large galets or rounded stones)
Farming: Ecologically sustainable – High Environmental Value – HVE Level 3*
Harvest: hand and machine harvesting
Vinification: The wine is made by the saignée method. The grapes are totally destemmed, followed by a 24 hour period of natural settling of the must. Alcoholic fermentation takes place in thermo-regulated stainless steel vats for 35 days. Malolactic fermentation is blocked and the wine rests for one month before bottling. (sources used: Kermit Lynch Wine Merchant and Domaine de Fontsainte)
Pale salmon in color. Medium bodied and medium(+) acidity. Aromas of grapefruit, crushed gravel and stone fruit. On the palate, dry with fresh crisp acidity and a smooth mouthfeel. Flavor notes of grapefruit, apricot, strawberries and a lingering core minerality.
*”Domaine de Fontsainte is certified Haute Valeur Environnementale, a certification supported by the Ministry of Agriculture and verified by independent organizations. To earn this certification you must have measurable protection of biodiversity of flora and fauna in the vineyard and microbial life in the soil (using minimal copper or insecticides), all fertilizer must come from organic matter, and water use must be measured, reduced, or eliminated.” (source used: Kermit Lynch Wine Merchant)
Food Pairing – Salade Nicoise
Domaine de Fontsainte Gris de Gris Rosé’s outstanding balance of body, acidity, flavors, and freshness make this a top-notch food-friendly wine. As I’ve mentioned, this has been my summer wine; enjoying it with everything from shrimp tacos, wild sockeye salmon to Colu Henry’s “Pasta Alla Norma Sorta” and her Chicken Thighs with Moroccan spices.
But it was David Lebovitz’s newsletter about the “true” Salade Nicoise that piqued my interest in making one. I have been a fan of Salade Nicoise for as long as I can remember. I never thought about what makes up a “true” Salade Nicoise. Lebovitz points to a few references, and I just happen to have one, “The Cuisine of the Sun,” by Mireille Johnston, a Nice native. Here is what I learned: Number one, vegetables must be raw – no cooked potatoes or green beans. Number two, anchovies but canned tuna can be substituted, not fresh grilled tuna.
So, I made a Salade Nicoise with some respect to the “true” version, but I love green beans, and I didn’t have any fresh lima beans or small purple artichokes. I also was not feeling hard-boiled eggs. Here is my sorta “true” Salade Nicoise, a delightful pairing with the Domaine de Fontsainte Gris de Gris Rosé.

Salade Nicoise
Ingredients
- 6 medium perfectly ripe tomatoes, quartered or cut into sixths Can substitute about 4½ cups cherry tomatoes
- 3-4 Persian cucumbers, sliced
- 6 handfuls mixed baby lettuce
- 1/2 lb. French green beans (haricot vert), blanched
- 1 bulb fennel, thinly sliced
- 2 red bell pepper, seeded and thinly sliced
- 1 small red onion, very thinly sliced
- 6 red radishes, thinly sliced
- 17.5 oz. canned tuna in olive oil I love Ortiz El Velero Bonito del Norte from Spain.
- 18 oil cured black olives
- fresh basil or mint leaves for garnish optional
For the dressing
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1-2 garlic cloves, peeled and smashed
- kosher salt and freshly ground black pepper
- 6 tablespoons extra virgin olive oil
Instructions
Salad Dressing
- Combine all the salad dressing ingredients in a jar with a lid and shake well to mix.
- Arrange a bed of lettuce on a large shallow platter. Artfully top with sections of the different vegetables. Slightly flake the tuna and put it in the middle of the salad. Scatter the olives and herbs if using. Lightly drizzle the dressing over the salad. Just before serving the individual portions, gently toss.
More Languedoc wines to try from the French Winophiles
- Camilla shares “The Concept of Lutte Raisonnée and Braised Pork Paired with a Frémillant” at Culinary Adventures with Camilla
- Wendy shares “An Edible Cheeseboard and a Crisp Rosé from Languedoc” at A Day in the Life on the Farm
- Jane shares “Languedoc Corbières Rosé with Salade Nicoise” at Always Ravenous
- Robin shares “Languedoc – does it need to find itself?” at Crushed Grape Chronicles
- Jill shares “Try These Organic Languedoc Wines” at L’Occasion
- Jeff shares “A Lighter Hand in Languedoc” at Food Wine Click!
I did not realize that a “True” salade Nicoise did not have cooked potatoes or green beans! I may have to stray from the traditional. This wine sounds delicious, I can see why it is one of your summer favorites.
I too always thought green beans and potatoes were part of a traditional Salade Nicoise. I appreciate the “true” Nicoise in the heat of the summer and the simplicity of raw vegetables!
I loved this post, Jane! It sent me David’s website and to my French cookbooks to check the green beans and boiled potatoes claim. Julia Child fails here, several other authors refer to the arguments of cooked green beans and potatoes. Ultimately, my very old school book “French Feasts” by Stéphane Reynaud was pretty clear that the veggies need to be raw.
Who knew right? Lost in translation over time. I do need to check out “French Feasts,” by Stéphane Reynaud.
I didn’t realize that we had Americanized the Nicoise Salad, though it doesn’t surprise me. I will have to try this truer version.
I guess recipes are always being adapted – even the classics!