The grand aioli of Provence, a
classic dish of simply poached
seafood and vegetables, is as
unassuming as some of the sauvignon
blancs we tasted.But an assertive
garlic sauce alongside it becomes a
game changer And when artfully
arranged, the array of yellow,
orange, green and black has
uncommon eye appeal, letting it
anchor a summer dinner with
relatively little effort.Plan the
preparation so you can serve
everything just tepid Everything,
that is, except the wine, which
must be well chilled and should be
poured freely.
