On Tue, 09 Dec 2008 02:21:09 GMT, Wayne Boatwright
> wrote:

>I feel the same way about fennel and anise. However, I could see that the
>combination with the right wine might be very pleasant, although not
>necessarily an improvement. At first taste together, it might be a very
>nice surprise.

Some of the Provencal dishes that have a fennel/anise flavor in them,
such as bouillabaisse, do well with a dry rose.

I make a chicken bouillabaisse from Patricia Wells' Bistro
Cooking..and while I haven't made it in a while, my memory of it says
it matches well with a dry rose.

Christine