I emerged from the Columbus Circle subway station, maneuvering past the slow-moving sidewalk traffic with the dexterity and intensity of an Olympic track star.
I was being a typical New Yorker – in a major rush – on my way to the Museum of Art and Design on the Upper West Side of Manhattan. I was attending the first-ever Provence Iconic Panel and Experiential rosé wine tasting sponsored by Vins de Provence.
It is time to get a little personal.
Up until this point, we’ve gone over a lot of detail in this book. Hopefully, you are getting a solid understanding of the pink wine category.
But now I want to focus on you.
At the beginning of book, I shared some of my earlier life experiences with pink wines.
For a while, I unintentionally pushed rosé wine out of my life. It wasn’t because I wanted to. It just sort of happened as I focused on other styles of wine, hoping to expand my personal palate.
This is going to be juicy.
I’m getting hungry just thinking about this chapter.
You might want to consider getting your hands on a little snack as you peruse these posts.
And don’t forget your wine. The conversation about food and wine pairings pops up in nearly every wine class I teach. That is regardless of the topic. It is something that people are genuinely interested in, learning how to maximize their enjoyment of wine and how to pair properly.