Provence Wines


So you want to add a little French flair to this quintessentially American meal? But a wave of anxiety engulfed you when you remembered that seven years ago, UNESCO deemed French gastronomy to be "a world intangible heritage." The French just know how to do it. They invented the art of the table. How to set the table, how to arrange the place setting (because every plate, glass, and piece of silverware has its own place on a French table), and where in the world does one park that napkin? (Never in the shape of a turkey peering up at the guest.) Then, there’s their renowned cuisine and legendary wines and—mon dieu—the task of pairing the food and wine. It’s enough to make one reach for a Xanax before the meal even starts. But, don’t. Provence WineZine can help...


Natural wines came on my radar a few years ago, probably through the writings of Alice Feiring, one of the first mainstream writers to champion their cause. Feiring is a gifted and prolific wine writer and, in the case of promoting natural wine, has been like a dog with a bone (and definitely not a rawhide one!). Anyway, her ardent support for natural wines was so compelling that one day while visiting our daughter in Manhattan, I took the long hike, husband in tow, from the Upper East side of the city down to Chambers Street Wines, renowned in the wine world for “their love for naturally made wines from artisanal small producers.” A tasting of natural wines was on the schedule and I wanted to see what this fledgling movement was all about.

Provence WineZine Goes to RAW WINE New York

Today is the start of RAW WINE New York, a two-day artisan wine fair devoted to natural wine. It’s the second year in the Big Apple and promises to be a popular event again—tickets for today sold out three days ago and apparently Monday is now also sold out (although organizers encourage interested parties to check availability at the door…and suggest they may be lucky). About 2300 people attended last

Provençal Pairings: Wine with Food A Goddess in Our Midst

Toward the end of my pairing notes last month, I suggested I might have remembered Rolle being someone softer, fuller, and rounder than its Italian counterpart, Vermentino. It seems that I was right. Disclaimer: I only tasted two of hundreds of wines out there that are made with 100% Rolle or Vermentino. Just two. However, they are both highly rated and come from well-respected vintners. As I tested the Antinori Vermentino twice, I thought it only fair to do the same with the Rolle. For one
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