What wine pairs with olives?

Manzanilla Sherry

white · Palomino · Sanlúcar de Barrameda · Espagne — 7–9°C

Manzanilla Sherry (Palomino dry, biologically aged under flor yeast veil in oak bota for minimum 4 years, exclusively in Sanlúcar de Barrameda at the Guadalquivir mouth facing the Atlantic) — toasted almond, maritime salinity, flor yeast and total dryness form the classic Iberian apero match for olives; Sanlúcar Atlantic salinity echoing the brine-marinated olive salt (Manzanillas, Gordales, Arbequinas).

Vermentino

white · Vermentino · Sardaigne · Italie — 8–10°C

Sardinian Vermentino (Italian grape from lands swept by North African mistral, granitic soils) — lemon, sweet almond, Mediterranean herbs and salinity perfectly accompany olives at Italian aperitivo; sweet almond mirroring Taggiasca olive pits, Mediterranean salinity prolonging Sicilian Castelvetrano tender-green olives marinated in Coratina olive oil.

Rosé de Provence

rosé · Grenache, Cinsault · Provence · France — 8–10°C

Provence Rosé (Grenache-Cinsault from the Maures), pale and chilled to 8°C, elegantly accompanies an olive mix (Picholines, Lucques, Niçoises) and fresh goat cheese; faded-citrus freshness calming the salt of brine-marinated olives, dried herbs echoing thyme and rosemary in the marinade, Provençal simplicity aligning with the summer-pergola apero.