Mas de Cadenet

October 3, 2026 4

Provençal Pairings: Wine with Food
Oops! I Did It Again

Like Britney Spears, I did it again — but, unlike her, I wasn’t playing with anyone’s heart. What I did do, however, was select the wrong wine for the right dish. Longtime readers of the Provence WineZine know this isn’t my first offense. A week ago, we were all enjoying a sip of Mas de Cadenet white wine before intending to have it with my Moroccan Couscous With Seven Vegetables (the recipe is on Cocoa & Lavender). I decided to take my glass to the kitchen for a little taste test of the broth with the wine. Oops! Big oops! It was one of the worst pairings I have ever considered. Quickly, I switched gears; I conferred with Susan and Towny, then sent Towny to the wine cellar. He came back with an excellent pairing: a red from Château les Eydins, their K à Part... [...]

April 25, 2026 4

Provençal Pairings: Wine with Food
Her Colors Are Pink and Pink

In Steel Magnolias, the ladies in the beauty shop were asking Shelby (Julia Roberts) what her wedding colors would be “Blush and Bashful,” was her response, to which her mother (Sally Field) retorted, “Her colors are pink and pink.” And, today, we have another case of “pink and pink” — pink shrimp and pink wine. I paired a beautiful rosé ... [...]

Photo of Mas de Cadenet wine and a plate of Braised Pork Ragoût

February 6, 2026 7

Provençal Pairings: Wine with Food
A Grand Vin

How can it possibly be February and I’m just now writing about the wine we enjoyed for Christmas? Today’s winery is a favorite of Susan & Towny, and it’s easy to see why when you taste their products. We paired this Grande Garde Rouge with a very simple Braised Pork Ragoût, which had been cooking all afternoon, tempting our taste buds every time we turned the corner. We could hardly wait to pop the cork on this wine and get to the table. You can get the recipe, as always, on... [...]

August 16, 2020 9

IS ROSÉ A SERIOUS WINE?
REVISITING MY THOUGHTS ON THE SUBJECT

New York, New York August 9, 2020 – During the long, hot days of Augusts past, coveted pink wine from Provence flowed so briskly that the greatest source of anxiety among millennials from the City was that supplies would dry up in The Hamptons, just a short ride on the Jitney from Manhattan where I write now. In 2014, I recall my daughter... [...]

May 14, 2017 34

IS ROSÉ A SERIOUS WINE?
SOME THOUGHTS ON THE SUBJECT

“Rosé does not merit serious tasting”

…Such were the recent words of a fellow wine writer, one very knowledgeable about wine, and one whose opinion I respect immensely on

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March 12, 2017 8

MILLÉSIME BIO 2017: CONVERSATIONS WITH ORGANIC AND BIODYNAMIC WINEMAKERS

“We don’t have fancy booths. We are natural. Authentic, like our wines,” observed one of the exhibitors at last month’s Millésime Bio Wine Fair in

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December 20, 2014 8

PROVENCE’S VIN CUIT: WINE COOKED IN A CAULDRON, AGED IN OLD OAK, AND STEEPED IN TRADITION

Sometime in early October, after the harvest, winemakers—mostly located in a small area of Provence at the base of Mont Sainte Victoire, between Aix-en-Provence and Trets—begin the annual tradition of making “vin cuit” or “cooked wine." They each build a big fire [...]

December 14, 2014 0

Le Vin Cuit from Mas de Cadenet est Arrivé!

in Cuit is a "cooked wine" that is traditionally enjoyed during the Christmas season in Provence. Although most of this holiday dessert wine never makes it out of the small village in which it is made, it is made and sold to a wider audience by a handful of wine producers in [...]

August 8, 2014 14

MAS DE CADENET: SEVEN GENERATIONS OF NÉGREL FAMILY WINEMAKERS

“The greatest challenge as a [seventh-generation] wine maker is to find your place,” said Matthieu Négrel. He and his sister Maud Négrel comprise the most recent generation of wine makers to step forward at Mas de Cadenet and, along with their father Guy Négrel, work to [...]