When in Provence...Enjoying Chateauneuf du Pape Blanc

I think it's fair to say I haven't enjoyed a meal at a restaurant since returning from our year abroad that has come close to some of the most basic fare we savored on our trip. So it seems recreating those meals (yes, others take photos of the historic sites, my phone is filled with incredible food pics) is the best and only alternative. Granted, if you're living in or traveling to large cities like NYC or Chicago incredible cuisine is available but at an equally incredible price! So the goal here will be to do it at home, do it just as well and do it for far less. The challenge being getting the prime ingredients. We spent two months in Provence from Summer into Fall and yes, we did enjoy alot of Rose, available at very alluring prices. But I also tried to take advantage of the wines that we rarely see here and when we do, see a limited selection - and one of my favorite "studies" was white Chateauneuf du Pape - one of the most varied, interesting and delicious white wines from the region (let's throw in age worthy as well, although that wasn't on my radar).

This is a beautiful fragrant blend of 45% Grenache Blanc, 25% Clairette, 20% Roussanne and 10% Bourboulenc, offering aromas of honeysuckle and white flowers with fresh, supple fruit, with enough backbone to continue to evolve over the next 5-8 years. You may not find this on a restaurant list but if there is a white CDP, see if the somm recommends it. And if not, order it anyway......

We enjoyed it with a magnificent view of St. Remy de Provence where we had the pleasure of staying for two months. (Insider tip - great medieval town with outstanding restaurants you can walk to - AND walk back to your apt. after enjoying a bottle of wine!)

The dish is Carpaccio de poisson de Méditerranée, condiment agrume et piment or

Mediterranean fish carpaccio, citrus and chili condiment

The Hotel de Tourrel has a rooftop restaurant that is simply spectatcular.

Here, don't take my word for it

If you time the reservation right you can enjoy a magnificent sunset over the village.

Here's a simple version of Fish Carpaccio to tide you over till your next trip to Provence.

1 pound fish fillets, such as branzino or sea bass

1 lemon, juiced

1 tablespoon olive oil, or to taste

1 tablespoon capers, minced

1 tablespoon whole red peppercorns, lightly crushed

Salt, to taste

Minced fresh parsley leaves, to taste

Place fish in freezer for 10 minutes to facilitate cutting. With a very sharp knife, cut the fillets into paper-thin slices and arrange on a serving plate. In a small bowl whisk together the lemon juice and olive oil. Drizzle the dressing over the fish and sprinkle with the capers and peppercorns. Season with the salt. Let sit for 5 minutes and sprinkle with the parsley.