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December 7, 2019 0

Provençal Pairings: Wine with Food

Spice is Nice

When faced with a recipe that is very spice-forward, I am sometimes at a loss for the wine selection. Spice, in this case, is all spice and no heat. The hottest spice within the recipe is the dried mustard powder. Ancho chile (sweet, not hot), cumin, coriander, and mustard are the other ingredients in the rub. Without the chile, one would take this for Moroccan or Middle Eastern. Does the addition of the chile make it a Mexican or South American? Or is it just a fusion of complementary flavors? Whatever the case, there is a lot of flavor going on here and the wine needed to be just right.

I called in the pros for a little advice. Susan said that she definitely thought a GSM (Grenache, Syrah, Mourvèdre) blend would be good, and I knew she was right. In addition to the spices, it is a good blend to accompany duck, which was the vehicle for all the above mentioned spice. And the sauce was dark and fruity. For the Spiced Duck with Blackberry-Balsamic Reduction, head over to...
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Provençal Pairings: Wine with Food

November 1, 2019 2

Provençal Pairings: Wine with Food

Clubbing

I’m not one to join country clubs. And I definitely don’t frequent night clubs. However, when wine is concerned, joining clubs has its benefits, especially when one (me, for example) lives in a bit of a wine desert.

Yes, Arizona has all the national...
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Musings and Memories of a Wine Maven: Notes Too Long for the Cellar Book

November 4, 2018 22

Musings of a Wine Maven

Rosé Vintage Importance: With Ten Seconds To Choose, Which Rosé Will It Be?

Numerous studies have been conducted in the food industry on what influences shoppers’ buying decisions. I came across several such studies during my printing equipment sales career, as print quality of the package can have enormous impact, positive or negative, at the moment of selection. What stands out in my mind today from...
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Diary of a Master of Wine in Provence

April 1, 2018 1

Diary of a Master of Wine in Provence

ProWein and Vinisud Conversations: Breaking the Stereotype of “Provence-Style Rosé”

One of the comments I often hear when going around international wine exhibitions is, ‘We make our rosé in a Provence or southern French style.’ What this means is that the wine has minimal skin contact, making a pale pink, dry wine with delicate fruit character.

This confuses me. Most producers...
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Off the Via Domitia

March 15, 2018 16

OFF THE VIA DOMITIA

HOW MARKUS NIGGLI VENTURED INTO MAKING EUROPEAN-STYLE WHITE WINES IN LODI, CALIFORNIA

Markus Niggli—founder of Markus Wine Co. at Borra Vineyards in Lodi, California-- is an exceptionally talented and savvy winemaker who started making his own small-production line of edgy, artisanal white wines in 2010. He was not quite 40 years old
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Wine Snoops

April 7, 2019 0

Madeleine Herbeau of Château Barbebelle Visits New England

Madeleine Herbeau of Château Barbebelle in Provence dropped by Portsmouth, and PWZ rendezvoused with her and Top Terroir importer, Jacques Navarre, over lunch at La Maison Navarre.

You can catch up with her today, Sunday April 7, at the MN Wine Bar (in La Maison Navarre in downtown Portsmouth, NH) from 3:30 to 5:30 p.m., and taste her award-winning...
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