Wine Classification

Provençal Pairings: Wine with Food

‘Tis the Season

No, not that season! It’s grilling season. And I have to say that Rhône wines are pretty perfect for pairing with grilled meats, poultry, seafood, vegetables, and fruits. Why is that, I wonder?

I don’t want to get into the science side of things. For one, I am not really qualified. Really, this is about Provence in the summer. The ease, romance, beauty, and flavor. Summer food with summer wines. Sigh.

I find that grilling brings out the inherent sweetness in all the above-mentioned foods. Even without any marinade, sugars concentrate when proteins are grilled to make everything taste just a bit sweeter. And then we add marinades and barbecue sauces, which are often rife with sugar and honey, the sweetness is...
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Provençal Pairings: Wine with Food

A Comfortable Pour

I live in the deep Southwest of the United States. Just minutes from the Mexican border, we are so fortunate enjoy the cultural and culinary celebrations of our beloved neighbors. For those of you who see the news that this is the Wild, Wild West, rife with vigilantes and gun-toting grannies...
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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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Provençal Pairings: Wine with Food

Vin with Versatility

You know, from reading my posts, that I truly enjoy when a pairing is so perfect that it brings tears to my eyes. Sometimes, though, I find that there are wines that have no one perfect pairing, but have a versatility to go with many foods.

Today’s wine is such a wine. It reminds me of Audrey Hepburn...
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Provençal Pairings: Wine with Food

Smooth Operator

When I started writing this column - can you believe it has been four years? - I had never had a French Viognier. I was used to the sweet, strongly spiced American vintages which, I believe, have their place at the table. They are well-liked and, as soon as anyone here says, “Lobster with drawn butter,” someone else in the rooms puts a Viognier...
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Provençal Pairings: Wine with Food

Intentional

No, Dorothy, we aren’t in Kansas... or Provence, for that matter. But I did this intentionally. I planned to share a cassoulet on New Year’s Eve with Susan and Towny, and wanted the wine to pair perfectly.

Since I got the basic recipe for the cassoulet from John and Nicole...
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THE DAY IN THE LIFE OF A BOTTLE

One of my therapist friends closed her message to me today by saying: “Happy New Year!” Catching herself, I suppose, she added, “That’s what I’m supposed to say, right?” She’s not my therapist but as she continued, I thought she really must be a darned good one as...
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