Rosé wines, as mentioned in Kevin McLean’s article (quick, look right) are a good bet for a number of foods. Domaine Lafond Tavel from the Rhone Valley is no exception. Since we can choose only one dish, Chef Louis Richer suggests fresh pasta with mushrooms and ham in a creamy sauce, sprinkled with Parmigiano and Romano grated cheese. A dish that is quick and easy to prepare, requiring six minutes of preparation and six minutes of cooking. If this one doesn’t suit your taste buds, there are other suggestions in the wine article as well.

Pasta with ham in cream sauce

• 800 grams of fresh pasta

• 1 small container of fresh cream (15 per cent)

• 1 tablespoon of sauce thickener

• 200 grams of cooked ham “en julienne”

• 16 medium-size fresh mushrooms

• 3 tablespoons of butter

• 1 teaspoon of salt

• 2 tablespoons of Parmigiano grated cheese

• 2 tablespoons of Romano grated cheese

Serves four

Bring water to boil in a deep pot. Slice the ham and the mushrooms. Place the fresh pasta into the boiling water for five minutes. Place the ham and the mushrooms in a skillet at medium heat. Mix with a spatula for four minutes, adding the thickener and the cream. Bring to a boil for 30 seconds. Pour the contents of the skillet on top of the cooked pasta, sprinkle with the two cheeses and serve. Serve the wine at 8 C.