What wine pairs with tapenade?

Rosé de Provence

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

Provence Rosé (Grenache-Cinsault from the Maures), pale and chilled to 8°C, is the natural regional match for tapenade and anchoïade; garrigue echoing Herbs de Provence (thyme, rosemary) flavouring the mortar-pestled Nyons black-olive paste, salinity prolonging Collioure anchovies, citrus freshness balancing abundant olive oil.

Cassis Blanc

white · Marsanne, Clairette · Cassis, Provence · France — 9–11°C

Cassis Blanc (Marsanne-Clairette-Ugni Blanc, 200-hectare micro-AOC in the calanques between Marseille and La Ciotat) — lemon, Mediterranean herbs, iodine note and anise echo Cassis anchovies and black olives of tapenade; same Provençal white-limestone terroir, same sea breeze, anise note prolonging the pastis often added to traditional Provençal aperitif.

Picpoul de Pinet

white · Picpoul · Languedoc · France — 8–10°C

Picpoul de Pinet (native Piquepoul Blanc from the Thau lagoon at Mèze) — sharp lemon, sea salt, Mediterranean herbs and oyster minerality balance the intense saltiness of anchoïade; chiseled acidity slicing the salt of Collioure anchovies pestled with olive oil and garlic, oyster edge prolonging the spread sauce on celery or carrot sticks.