Three years ago I spent a week in Provence cooking in an old farmhouse with a master chef. It was late July, south France and hot is an understatement. The breezes blowing in from the Mediterranean offered minimal relief from the torrid thick humid air. But what seemed to provide a temporary reprieve or else a momentary lapse of reason, was a glass of rose. Actually throughout the day it was more like three, four, five……

Although it may not get quite so humid in Denver, we all know it can get darn hot so I make it a point to conquer the heat and toast the summer by drinking rose, and with summer starting this weekend there is no better time than now to commemorate this tradition!

Don’t let the color of this wine fool you into believing this is a sweet wine for sissies, fruity and refreshing it is, but sweet it is not. Rosé wine is actually made in a range of colors, from a pale orange to a vivid near-purple, depending on the grapes, additives and wine making techniques. It is also made in a range of styles and qualtities from many wine regions, including France, Spain, California, and Argentina.

One region that always beckons my attention is the appellation of Tavel, located in the southern Rhone Valley. This appellation is devoted to only producing rose wines. Made from Grenache, Cinasult, Mourvedre and Syrah, these are some of the fullest and firmest roses in the world—a far-cry from your grandmother’s white zinfandel.

Family owned and operated since the 1950s, Domaine de Lanzac is a leading producer of wines in the Tavel area. Their wine estate covers 30 acres of gently rolling hills on the west bank of the Rhône River, where the vineyard is dominated by clay-limestone soils with large round pebbles at or near the surface.

The estate, situated on former papal lands a few kilometers from Châteauneuf du Pape, is proud to produce authentic wines, characteristic of the unique terroir of the Gardoise Rhône Valley. Throughout the Renaissance, the vineyards at Domaine de Lanzac supplied Tavel to French kings, the popes in Avignon, and aristocratic families throughout northern Europe. The domain’s Tavel Grande Tradition is an excellent example of the world’s foremost rosé wine and has received multiple awards over the past few years.

I love roses not only for their refreshing qualities but also for their versatility with food. With the same level of crispness as white wines, but fuller in body, they have weight that can muster up with heavier poultry, meat and pastas, or enough pizazz to enjoy on their own.

I think it is only natural to drink rose with cusine typical of Provence. As a way to use all the fresh herbs growing from the garden this time of year, I made a Lemon Herb Roasted chicken served with a Lyonnaise Salad. The chicken is generously rubbed with herbs de Provence, which are picked up graciously by the rose. With the chicken I make a twist on a Nicoise Salad consisting of potatoes, green beans and eggs, called Lyonnaise Salad. The fruity flavors of the wine play off the herbs in the salad and refresh the palate between bites. The Domaine de Lanzac displays all the characteristics that have made Tavel a favorite for authors, kings and popes throughout the centuries with its well-structured notes of red and white fruits, tremendous depth and complexity and its ability to put a chill on the most sweltering of days!.

1 whole fryer chicken, preferably natural or free-range, about 3 lbs.

1 tablespoon each fresh rosemary, thyme, and oregano, chopped, plus 3 rosemary sprigs for stuffing

1 ½ teaspoon dried or fresh lavender

1 lemon, halved

2 bay leaves

1 shallot, halved

1 head of garlic, sliced in half

1-2 tablespoons olive oil

8 oz Haricot Vert or any young green bean, blanched, cut in half

2 eggs, hard-boiled

5-6 baby red potatoes, quartered and boiled until tender

1 head of romaine, chopped

1 avocado, diced

2 oz Pt. Reyes blue cheese, crumbled

1 tablespoon each of fresh mint and basil, shredded

1 medium shallot, thinly sliced

4 tablespoons extra virgin olive oil

½ teaspoon dried thyme

4 tablespoons red wine vinegar

1 tablespoon honey

1 tablespooon Dijon mustard

salt and pepper to taste

Mix the fresh herbs with the dried lavender.

Rinse the chicken under cold water and pat dry. Stuff the cavity of the chicken with one half the lemon, bay leaves, rosemary sprigs, garlic and shallot. Season inside with salt and pepper. Re-position the legs through a whole of the skin so that the legs are tight to the body of the chicken.

Season under the skin of the chicken at the neck. Place the chicken in a roasting pan or dish. Generously rub the chicken on all sides with the chopped herb mixture. Drizzle with olive oil. Place in the oven.

Cook the chicken for about 30 mintues , allowing the skin to turn golden brown. Turn the oven down to 350 F and continue to cook the chicken until the inside of the chicken reads165 on a meat themometer, or when the juices inside the chicken run clear.

Cut the chicken into pieces as desired.

In a medium bowl add together the vinegar, thyme, mustard, honey, shallots. Slowly stream in the olive oil. Whisk until thick. Season to taste with salt and pepper.

Boil the potatoes in salted water until tender. Drain and rinse with cold water. Place the romaine inside a large serving bowl. Add the green beans, potatotes, egg, avocado and blue cheese. Toss the vinaigrette over the salad when you are ready to serve.

Serve the salad together with the roasted chicken.