Articles by David Scott Allen

Provençal Pairings: Wine with Food

Holy Vin Rouge, Batman!

Forgive the silliness of the title, because this is one serious wine.

Susan and Towny, and their daughter Alex, came to Tucson at the end of July. With them, they brought - among other wines - this gem. I am sorry to inform you that this isn’t a wine you will be able to get in the United States, and it would be pretty hard to get it in France, too, unless you were to head to l’Abbaye de Lérins (on an island) and get a bottle yourself. That said, you just might want to do that. What are a few plane rides, a long drive, and a ferry ride when there is good wine...
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Provençal Pairings: Wine with Food

The Salt of the Sea

Today’s tasting may be the most unusual I have done. It is a wine that, if blindfolded when tasted, would not have said “rosé” to me, although it wouldn’t have said red or white, either. It has none of the traditional red fruits associated with rosé, nor its distinct floral aromas. On the nose, it is briny...
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Provençal Pairings: Wine with Food

Mix and Match

Generally, when serving a meal, I like to pair the wines with the region from which the food comes. It’s not always possible - Asian food, for example - but, when making Italian dishes (even as specific as Sicilian fare) there are so many good local wines available for pairing.

However, if you look slightly northwest out your window in Palermo, Sicily, you might be able to see the coast of France, and - more specifically today - the Costières de Nîmes region, from which today’s wine comes. (Yes, Sardinia is in the way of your view... but work with me.)...
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Provençal Pairings: Wine with Food

The Luck of the Draw

I’m a typical Virgo. I am very particular about things - from the color of my socks, to the route I drive to and from work. I would say that I am deliberate, especially when it comes to food and wine. I don’t do potlucks; I don’t believe there should be any “luck” in a meal, or with its accompanying...
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