Wine with Leslie: I made my first aïoli of the year — here's the rosé I paired it with

Leslie Williams: "Given the strong flavours, it needs chilled Provence rosé, which is about all that can cut through the garlicky richness."

So I made my first aïoli of the 2026 this week. None of your fancy processors were used, just a simple pestle and mortar (I use a granite one I bought many years ago in a Chinese supermarket). 

I use a recipe from Lulu’s Provençal Table written by the brilliant Richard Olney with Lulu Peyraud of Domaine Tempier in Bandol, perhaps the most iconic wine estate in all of Provence.