Cocoa and Lavender

Provençal Pairings: Wine with Food

Regroup(er)ing

I know you. You spend significant time planning your menus and your wine pairings. Maybe not every day, but at least for special occasions. I certainly do, and this weekend was no exception.

I was planning an anniversary dinner for us. I bought a nice rosé (shocking, eh?) from Feast (www.eatatfeast.com), one of my go-to sources in Tucson for nice, unusual, and well-priced wines. Sometimes I plan the wine around the meal, sometimes the meal around the wine. This was a case of the latter.

The rosé — Commanderie de Peyrassol — is from Château Peyrassol, about 30 miles northwest of Saint Tropez. With its proximity to the Mediterranean (well, it’s not exactly ON the water), I planned to make fish for...
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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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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

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

Together Again

It has been literally years since Susan and I shared a meal and a bottle of wine... or some number of bottles of wine, if we are going to be honest. But, in the beginning of December, she and her daughter Alex popped into Tucson for a long weekend of flavorful feasting, viniferous verification, and familiar
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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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