Just wondering: one of the specialties of Provence is rosé, that is, rosé that isn’t sweetish, but a stand-alone tasty blend, and we sampled so little Provence rosé when we were there last fall…is that reason enough to push to return? To taste rosé? To argue for another France trip on the altar of planning….

Plus maybe if we returned I could learn to taste whether a rosé is made from Mourvedre or Cinsault or some other grape…. Just thinking ahead.

This entry was posted in food on Wednesday, 8 May 2013 at 8:01 pm.
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