Lionel Osmin, 'Miramar'

Miramar can be enjoyed chilled, as a summer aperitif served with crudités, aubergine tapenade, ratatouille or piperade, mussels or grilled fish, a vegetable tian, meat a la plancha or stuffed vegetables.
It also pairs nicely with summer desserts: strawberry carpaccio, watermelon soup, red fruit sorbets, etc.