We have visions of fall and winter meals dancing in our heads winelovers... And what better to enhance those culinary delights than a concentrated, full-bodied French red?? That brings us to today's Triennes St. Auguste. It's made in the heart of culinary Mecca, Provence, and boasts delicious dark fruits, baking and savory spice notes, as well as a wonderfully earthy, smoky side. Think meat and game, stews, roasts and braises. A daube de bouef in the oven for hours, perfuming the house. If you're feeling your Côte d'Azur, make it a civet de porcelet, or a stew of suckling pig. Braised lamb shanks with green olives and cippoline onions over wild rice and lentils is another perfect pairing for this Provencal prince. You couldn't go wrong with steak frites either. Open just one more bottle and offer it with a room temperature, mature French Camembert for your last course. Talk about your voila!