Wine Food Pairing

PROVENCE WINEZINE PICKS WINES FOR THANKSGIVING 2017

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...
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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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Provençal Pairings: Wine with Food You Say Rolle, and I Say Vermentino…

There is no need to call the whole thing off, because we are both right; Rolle and Vermentino grapes are one and the same. The Italians make Vermentino, while those of you in Provence sip Rolle. I truly wish I had a bottle of each side-by-side to test, because I feel they are quite different. Basically, all that folderol about terroir really isn't folderol at all. (Now THAT should be a Cole Porter lyric, even though my nod to “Let’s Call the Whole Thing Off” is an Ira and George
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Provençal Pairings: Wine with Food
AZ Puts the Pizzazz in Rosé

There I was, minding my own business, sipping a Provence rosé at Revel in Tucson with friends celebrating their engagement. I chose the rosé, of course, and mentioned to server that I was a big rosé fan. By coincidence, the rep from Rune Wines was in that day and, unbeknownst to me, they were tasting Rune’s 2015 rosé. The server brought me a glass “just because.” Apparently, while I was minding my own business, he was paying attention. I was really astonished at the nose, and how unctuous it was on my palate, and how well it paired with our
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Provençal Pairings: Wine with Food
Those Summer Nights

While summer isn't the only season to drink rosé, it is incredibly refreshing on a hot summer evening... and that is something we know well in Tucson. Sometimes, it is so hot in the evening (lately, our temperatures have been hovering at 115°F or 46°C) that we don't want a full meal - perhaps just apéro with some nice wine, a little cheese, and a few friends. With a bottle of the 2015 Domaine de Terrebrune Bandol Rosé chilling, we invited a few friends over for some wine and cheese. Simple. Casual. Relaxed. Early in the morning, while it
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