Lunch

They say what grows together goes together, and in the world of regional French pairings, the statement couldn’t ring truer.  
While this statement shouldn’t always be taken literally (for example, we wouldn’t recommend sipping a Mourvèdre-dominant red from Provence with a salad nicoise), when coupled with the classic guidelines for food and wine pairing, this saying tends to always work. Keep in mind that tannins love fat (especially in meats), acid complements salt, and high levels of acidity cut through rich levels of dairy fat (cheese, cream sauces, etc.)