Wines of the Week: The Rosés of Provence

I can’t think of a better place to kick off Rosé Month on “Wines of the Week” than Provence which is considered the birthplace of rosé! With its balmy Mediterranean breezes, sun-drenched fields of lavender and snow-capped mountain ranges, there are few more gorgeous wine regions on Earth.

However, despite its natural beauty, the region’s wine has never been considered especially noteworthy. In fact, quite the contrary. Rosé was considered an everyday, “cheap and cheerful” style of wine…until a few years ago.

And today, with the popularity of this style of wine hitting the stratosphere, any wine lover seeking to “empower their palate” needs a guide to these pink wines which can vary widely in terms of style and quality. This is why I hope you’re here and why you’ll join me on this month-long, rosé-soaked journey which we’ll begin with four of my favorites from Provence.


1.) Château Sainte Marguerite “Love Provence” Rosé Côtes de Provence Cru Classé, 2017 ($24)

2.) Château Miraval Côtes de Provence Rosé, Provence, France, 2017 ($25)

3.) Domaines Ott Chateau de Selle Côtes de Provence Cru Classé, Provence, France, 2016 ($50)

4.) Château D’Esclans “Les Clans” Côtes de Provence Rosé, Provence, France, 2012 ($75)


– My Fox News article: “The Truth About Rosé Wine”    

– Our amazing Visit to Chateau D’Esclans

– Wine Word of the Week: Saignée  

I hope you enjoyed this episode of “Wines of the Week” featuring the first in our month-long series on Rosé Wine! If you’re a fan of rosé please feel free to share your favorites in the Comments section below. To view previous episodes of “Wines of the Week,” please click here ~ Enjoy!


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Perfect Pairings: Grilled Swordfish with Rosé Aioli, Fennel & Olive Salad + a Provençal Rosé

With the unseasonably warm weather we’ve been having here in South Florida, I really wanted to share a healthy, delicious Spring-inspired food and wine pairing with you. And when perusing this recipe for Grilled Swordfish with Rosé Aioli, Fennel, Olive + Spinach Salad from Chef Jennifer Carroll, Top Chef alum and protégé of the legendary Eric Ripert of Le Bernardin, she had me at rosé!

Nothing says Spring like rosé and we adore this incredibly refreshing, food-friendly wine here at Chez Miskew. Thankfully my husband is NOT afraid to “drink pink” (or wear pink for that matter!) and with our preternatural Summer-like weather we can drink it almost year round.


Over the years we’ve even made a vinous mecca to Provence to visit some of our favorite rosé producers and also had the opportunity to sip rosé with Martha Stewart in South Beach. It’s funny how what began as a humble, everyday wine from the South of France has evolved into a vinous juggernaut synonymous with glamour that’s  lauded in such hashtags as #roseallday, #drinkpink and #yeswayrose.

But back to our recipe which turns a little bit of kitchen time and some impeccably fresh ingredients into a completely delicious sensory experience. I was lucky to score some fresh-off-the-boat Pumpkin Swordfish from my local fishmonger (thanks, Captain Clay!). The “pumpkin” actually refers to the color of the fish (not the flavor!) which takes on an orange hue after the fish eats lots of Royal Red Shrimp found in very deep Atlantic waters. As far as flavor goes, pumpkin swordfish is slightly sweeter than white swordfish but either one will work perfectly in this recipe.


Simply put on some fabulous French music (see my recommendation below) and assemble the marinade for the swordfish which is simply extra virgin olive oil, lemon zest, juice and Kosher salt and pepper. Chill the fish in the fridge for an hour while you prepare the rosé aioli and fennel and olive relish.

The relish combines the delightful Mediterranean flavors of Kalamata olives, fennel and radishes brightened by a dash of lemon juice and rice wine vinegar (just FYI, rice vinegar is the SAME thing!). The intoxicating rosé aioli is what pulls everything together though. Made from reduced rosé wine whisked together with shallots, lemon juice, rice wine vinegar, grated garlic and mayonnaise you could just spoon this right out of the bowl and into your mouth. And I did. Many times. The aioli can conveniently be made a day or two in advance.


After an hour of marinating, simply cook the swordfish on a screaming hot grill pan (NO need to head outside) for about 3-4 minutes a side, garnish with a generous sprinkle of Maldon sea salt and chopped fennel fronds you’re good to go. The texture of the fish combined with the delicious flavors of the salad are truly dreamy and perfect for Spring (or a few weeks before!).

RECOMMENDED WINE PAIRING: As the title of this post suggests, a Provençal rosé like the Chateau D’Esclans Whispering Angel Rosé ($24) or Rock Angel Rosé ($35) is the perfect pairing for this recipe. If you can’t find either of these wines, any lighter colored dry (NOT sweet) rosé wine will do.

WHY THE PAIRING WORKS: There’s something about the way rosé synergizes with the Mediterranean flavors of olives and fennel as well as the garlicky aioli that makes this pairing utterly amazing. The weight of the wine also matches the weight of the fish and complements its oily texture as well. For an “a-ha” moment, simply take a bite of the grilled swordfish dipped in the rosé aioli on your fork with a little bit of salad and then take a sip of wine!

MUSIC TO LISTEN TO: The French-inspired “Something’s Gotta Give” Soundtrack (remember the movie with Diane Keaton and Jack Nicholson?) pairs perfectly with this dish.

I hope you enjoy this recipe for Grilled Swordfish with Rosé Aioli, Fennel, Olive and Spinach Salad paired with a Provencal Rosé as much as we did. I’d love to hear what you think in the Comments section below.

Bon Appétit,


Perfect Pairings: Grilled Swordfish with Rosé Aioli + Fennel, Olive + Spinach Salad + a Provençal Rosé
Recipe type: Seafood, Healthy
Serves: 4 servings
  • 4½" thick 8 oz. swordfish steaks (bloodline trimmed/removed if you prefer)
  • ¼ cup extra-virgin olive oil, plus more for brushing
  • 1 teaspoon finely grated lemon zest plus 1 Tablespoon fresh lemon juice
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup dry rosé wine
  • 2 Tablespoon minced shallots
  • 1 Tablespoon unseasoned rice wine vinegar
  • ½ teaspoon freshly grated lemon zest plus 2 teaspoons fresh lemon juice
  • ¼ teaspoon grated garlic
  • 1 cup mayonnaise
  • 1 fennel bulb, cored & finely chopped, fronds reserved
  • ¼ cup pitted Kalamata olives, thinly sliced
  • ½ cup thinly sliced radishes
  • 5 oz. baby spinach (4 cups)
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon unseasoned rice wine vinegar
  • ½ teaspoon finely grated lemon zest plus 1 Tablespoon fresh lemon juice
  • Maldon sea salt & freshly ground black pepper
  1. ) In a large, resealable plastic bag, combine all of the ingredients except the swordfish & mix well. Add the swordfish & turn evenly to coat. Seal & refrigerate for 1 hour (do NOT let it marinate for much longer, otherwise the lemon juice will begin to cook the fish).
  2. ) In a small saucepan, simmer the rosé over moderate heat until reduced to 2 Tablespoons, approx. 10 minutes. Transfer to a medium bowl & let cool to room temperature. Then whisk in the shallot, vinegar, lemon zest, lemon juice, garlic & mayonnaise until smooth.
  3. ) Making the relish: In a medium bowl, combine all of the ingredients except the spinach & fennel fronds & season to taste with salt & pepper. When ready to eat, mix in the baby spinach leaves & 2 Tablespoons of the rosé aioli & toss to evenly coat.
  4. ) Heat a large cast-iron or non-stick grill pan & brush grates with oil. Remove swordfish from the marinade & season with Kosher salt & pepper. Grill over moderately high heat, turning once, until cooked through, 3-4 minutes per side.
  5. ) Plate the swordfish & garnish with a generous sprinkle of Maldon sea salt, freshly ground black pepper & fennel fronds. Serve with the relish & remaining rosé aioli paired with a crisp, refreshing dry rosé wine.




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Citrus, Honeydew, Fennel & Olive Salad

We’re in the home stretch of Summer and it is H-O-T here in South Florida! Even as a native Floridian, I can’t remember it ever feeling this oppressively hot and humid. Thankfully in the evenings a delightful coastal breeze blows in off the ocean, offering a little respite from the scorching days. To combat the infernal temperatures, we’ve also been reaching for lighter, preferably chilled food and drink. For that reason, I really wanted to share this delicious Citrus, Honeydew, Fennel & Olive Salad that’s become a Summer essential here at Chez Miskew.


This delightful salad offers a veritable symphony of Summer flavors and textures. Juicy wedges of ruby red grapefruit and orange complement the savory fennel while the plump, bright green Castelvetrano olives add a briny contrast that is ultimately refreshing. For those of you who also believe we eat with our eyes first, this salad is a sight to behold featuring harmonious hues of pink, orange and green. In order to make this salad you’ll need to know how to segment or supreme citrus. This is a super easy technique that you’ll be so happy you mastered (check out this video from! Before starting, put your citrus fruit in the fridge to chill for about 20-30 minutes (or even overnight) which will make it much easier to work with.


For wine lovers, a white or rosé wine with bright fruit and a crisp acidity would be the perfect choice to pair with our Citrus, Honeydew, Fennel & Olive Salad. A minerally Sancerre or Pouilly-Fumé from France’s Loire Valley or a refreshingly dry Provencal rosé would be fabulous. From the US, a California Sauvignon Blanc would also be a wonderful choice. Stick with a wine with crisp, citrusy notes which will harmonize with the salad’s flavors and you’ll have a delightful pairing on your hands.


This Citrus, Honeydew, Fennel & Olive Salad is so visually appealing it would make a great choice for al fresco entertaining or a romantic dinner at home a deux. No matter when you serve it, I hope you enjoy it as much as we do and that it offers you some solace from the heat this Summer. What are your favorite foods to enjoy during the sweltering Summer months? I’d love to hear so please let me know in the Comments section below!

Bon appétit,



Summer Essential: Citrus, Honeydew, Fennel & Olive Salad
Recipe type: Summer Salad
Serves: 4
Serve with a bright, crisp unoaked white wine such as Sauvignon Blanc or Muscadet or a dry, fruity Provencal rosé.
  • 1 teaspoon grated orange zest
  • 1 Tablespoon freshly squeezed orange juice
  • 2 teaspoons freshly squeezed lemon juice
  • 2 Tablespoons good olive oil, plus more for drizzling
  • 1½ lb. Honeydew melon, rind and seeds removed and very thinly sliced, preferably on a mandoline
  • ½ fennel bulb, thinly sliced, preferably on a mandoline
  • 1 Ruby red grapefruit, segmented
  • 1 Navel orange, segmented
  • 2-3 Tablespoons chopped fennel fronds
  • ½ cup brined green olives (preferably Castelvetrano), pitted & very coarsely chopped
  • ⅓ cup pistachios, shelled & coarsely chopped
  • ½ cup freshly grated Parmigiano-Reggiano cheese
  • Kosher salt & freshly ground black pepper
  1. ) In a small plastic container with a tight-fitting lid add the orange juice, lemon juice and 2 Tbsp. olive oil. Shake vigorously to combine and then season with Kosher salt and pepper to taste. Set aside.
  2. ) Add sliced honeydew melon, fennel & olives to a large bowl, drizzle with a little of the vinaigrette and toss gently to coat.
  3. ) Transfer to serving bowl and top with orange zest, citrus segments and fennel fronds. Drizzle with more vinaigrette, sprinkle with grated Parmigiano-Reggiano cheese and season to taste with Kosher salt & freshly ground black pepper.
  4. ) Serve salad with any extra cheese and/or vinaigrette on the side.

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