Which stuffed vegetable recipe?

Here we’ll use the classic recipe with tomatoes and courgettes. And, as is traditional for the stuffing, a mixture of leftover meats (pork, veal, lamb, sausage meat), breadcrumbs, milk, an egg-based binding agent, thyme and/or bay leaves, and the hollowed-out vegetables.

The challenge lies in balancing the richness of the stuffing, the density of the texture, and the fruitiness and acidity of the vegetables, whilst ensuring a smooth, rounded flavour and a refreshing finish.

A rosé with a bit of body to go with stuffed vegetables

A rosé wine with a distinct fruit profile and good structure will complement both the richness of the stuffing and the acidity of the vegetables, particularly the tomatoes. Opt for the latest vintage of a Bandol rosé to bring out the fruit’s natural vibrancy. With its full-bodied, complex and slightly spicy flavour profile, the Bandol rosé from Domaine Marie-Bérénice makes an excellent pairing.

A light red wine to accompany stuffed vegetables

The top choice for red wine is a Beaujolais red: fruity, lively and light, with no harsh tannins whatsoever. Antoine Sunier’s Gamay Poursuite (Beaujolais Villages) would be a perfect choice, as would Karim Vionnet’s Vin de Kav (Brouilly).

A red Burgundy is another good choice of wine to pair with your stuffed dishes, especially if you use a higher proportion of veal in the stuffing. Opt for simple, clean-tasting wines that haven’t been aged in oak, such as the red Burgundy from Chitry produced by Domaine Giraudon.

A Loire wine to accompany Provençal stuffed vegetables? It’s possible, provided it meets the same criteria of fruitiness, freshness, and minimal tannins, with just the right amount of depth. Château de Coulaine’s first Chinon vintage will bring out the best in your stuffed vegetables with its suppleness and crisp fruitiness.

Which full-bodied red wine goes best with Provençal stuffed vegetables?

It’s certainly possible to opt for a fuller-bodied red wine, or even one with more structure, especially if your stuffing features plenty of beef or lamb. But be wary of overly pronounced tannins and extractions, so as not to clash with the acidity of the tomatoes! … Opt for the smoothness and richness of a Carignan Marche arrière from Mas du Chêne (IGP Gard), or a Coteaux du Languedoc Les Musardises from Domaine Les Grandes Costes, a full-bodied, ripe wine with a lively, fresh finish and good structure.

A white wine that isn’t too acidic to serve with stuffed vegetables

Whilst not the first choice, white wine is a viable option to accompany stuffed vegetables, provided you maintain the balance by choosing a wine with moderate acidity. As is often the case, it is best to opt for a regional wine, staying within the Mediterranean region. A full-bodied, dense wine with floral aromas, such as the white Bandol from Domaine Marie-Bérénice or the white Ventoux from Château Landra.

A few recipes for stuffed vegetables from Provence

• Stuffed vegetables from Nice – Cuisine Niçoise (cuisinenicoise.fr)
• Healthy recipe: tender beef-stuffed vegetables (hervecuisine.com)
• Recipe: My version of Provençal stuffed vegetables – Home cooking: One dish, one recipe (20minutes.fr)
• Provençal stuffed vegetables | Carole's Cooking
• Provençal Stuffed Vegetables – Let’s eat, everyone!
• Stuffed vegetables (courgette, tomatoes): a delicious recipe (papillesetpupilles.fr)