Our feature this weekend is whole roasted Trout stuffed with Fennel, Garlic, and Dill served over a succotash of Corn, Mushrooms, and Edamame.  We chose to pair the Commanderie de Peyrassol Cotes de Provence Rose, a blend of Cinsault, Syrah, Grenache and Ugni Blanc with a soft, rosy appearance and a nose dominated by wild berries.  Gooseberry and raspberry stand out on the crisp, silky palate with a touch of minerality and a concentrated core of pure sweet fruit.