Books on ProvenceInspire: Art & CultureThe Riviera Grapevine

The Rosé Revelation a New Book on Wine

Writing a book about rosé taught Elizabeth Gabay MW that pink is defined by more than Provence.

In case you haven’t noticed, the world is in the midst of a rosé revolution. The young and flirty alternative to red and white wine, the pink drink is toast of summer fun from the Riviera to the Hamptons to the Gold Coast. But, there’s more to rosé than the easy-drinking and rather generic “swimming pool rosé,” as local Master of Wine Elizabeth Gabay refers to it: from the premium Provence rosés being made to intriguing drops coming out of countries least expected. As she tells me, writing a book on the rosé revolution quickly turned revelatory.

…Continue reading here for Chrissie’s review of this pink wine-focused book. Even a Master of Wine never imagined tasting over 1500 wines in 8 months and writing a book about this “misunderstood” category of wine.

Rosé and Food

Provençal Pairings: Rosé and Peaches for Dessert

Pairing Arizona Rune Rosé with Provencal Braised Chicken

Bandol Rosé and Goat Cheese Provençal Pairing

Château Léoube Rosé with Chicken

Lentil Salad with Rosemary and Garlic Salmon
A hearty dish of lentils, herbs and salmon brightly infused with lemon and lime leaves.
Check out this recipe
Mirabeau_en_Provence_lentil_salad_with_fried_salmon
Cod with Tapenade Crust and Rosé Braised Fennel
There are a few steps to this recipe. However, as long as you prepare the fennel and black olive tapenade in advance the cod takes no time to cook.
Check out this recipe
Olive Tapenade Crusted Cod
Roast Chicken with Rosé Cranberry Sauce
While the chicken is roasting, enjoy some cocktail and nibbles with your guests. Make sure to leave enough time to rest the bird after it comes out of the oven. Make the cranberry sauce in advance; it goes well with chicken.
Check out this recipe
Thanksgiving Roast Chicken Rosé Mirabeau Wine
Rosé Poached Pears
This dessert is delicious either served warm or chilled. Once cooked the pears will keep covered in the fridge for three days.
Check out this recipe
Mirabeau Rosé Poached Pears Fall Recipe

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Chrissie McClatchie

Chrissie McClatchie

Sydney born Chrissie fell in love with the French Riviera at the age of 17, when she embarked on six months of French lessons (and table dancing at the Vieux Nice institution Chez Waynes).

Almost ten years after her first Nice experience, Chrissie returned to Nice for a summer and somewhat fortuitously landed a role with a local company selling fine wine to the superyachts along the coast, which cemented her passion for the fermented grape.

In late 2012 Chrissie started her blog, The Riviera Grapevine, to chronicle the wonderful and little known local wines and indigenous grapes found along the French and Italian Riviera. Chrissie still works in wine and can often be found enjoying a sneaky Provence rosé at one of the al fresco bars on Nice's Place Garibaldi, or with her nose in her ever expanding collection of wine literature.

Chrissie's Riviera Grapevine can be found here

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