Join SA food identity Rosa Matto and WEA's wine tutor, David Crossman for this special Fringe session. The food of Avignon et Provence is complex and deeply rewarding. It is rooted in the tastes and textures of land and sea, redolent of seasonal, fresh ingredients like tomatoes, garlic, saffron, peppers, anchovies, olives, olive oil and wild herbs. It is above all Mediterranean and 'familial' la cuisine de grand-mère. We begin with pissaladière, green olive tapenade and ratatouille with la fougasse, the region’s signature bread. After a traditional bouillabaisse and market salad, we will finish on a high note with a wonderful almond calisson. Of the three wines chosen by David, two will be GSM wine blends, a blend which originated in the vineyards around Avignon. The juiciness of Grenache is balanced by both the spiciness of Shiraz and the bold tannins of Mourvèdre. Compare a generic Côtes-du-Rhône with a higher rated village wine. Try also a dry, crisp style of Rosé which has a refreshing, cleansing mouthfeel well suited to the Mediterranean climate.

Your Tutor is David Crossman

David Crossman BA, Grad Dip Ed, Cert IV WTA has been teaching at WEA since 1994. 

David has a background in secondary school teaching, with a long-term interest in wine. While spending six months in France experiencing their wine culture, he developed an even greater enthusiasm. He was even invited to judge French wine at the Concours Agricole de Paris!

Since returning to Australia David has been involved in secondary education, adult education and wine activities. He has completed an Advanced Wine Studies course at TAFE, and has experience in wine sales as a wholesaler and retailer. He also has experience as both a teacher and administrator in adult education, and has taught the TAFE competency ‘Wine Evaluation’.

David truly believes that wine is made to be enjoyed, so his wine courses are designed to be enjoyable too.