I was in Austin last Monday for a Wines of Provence luncheon with a presentation by Craig Collins, MS, at Chef Andrew Curren’s and his West Sixth Street casual French restaurant, Arro. As a lover of Rosé, particularly the dry, mineral-laced style of this region, I was excited to attend. We discussed the region’s focus on Rosé including its long history of wine making and the making of this particular style of wine. About 88% of the region’s production is Rosé although they also make some rich reds and interesting whites. In most other areas, Rosé is often made as an afterthought but here, every vineyard decision is based on making the best pink wine possible. The wines are typically blends from red grapes like Grenache, Syrah, Cinsault and Mourvedre but may also include a few others. The hot dry climate helps keep pests and disease at bay so very little intervention is needed in the vineyard. They harvest at night to maintain the acidity. The wines are always dry; the residu