A random bit of useless trivia, almost the first thing this writer learned about wine is that Corbieres is a delicious, savory red. It was many years later before I tasted my first white Corbieres, but even my younger self would have recognized the irreducible savor of this wonderfully complex wine from the Louis Fabre. Drawn from the classic garrigue-laced soils of Corbieres, the Lux de Luc is organically farmed Vermentino, Roussanne, and Grenache, each one about a third of the blend. The wine is brimming with herbs and spices on the nose; fennel and oregano, lemon pepper, rosemary and curry spice, with dramatic, intensely yellow yuzu and preserved lemon fruit and a dash of salt. The palate is a warm salty Mediterranean breeze, full bodied and zesty with notes of lemon and apricot. If this is what Corbieres can do with white wine, maybe some day in the future people will be surprised to learn they also make red wine there. This is a stunner, and a great choice for complex, subtle dishes. While it will do great things with chicken or mushroom dishes, this wine is also an opportunity to open the Indian cookbook, especially to the chapters on Assam, Gujarat or a milder Bengal dish.