Provence wine

Provence is a picturesque region in the southeast of France, known for its premium wines, sun-soaked coastal vistas and lavender fields.

When it comes to Provence, many people think pink, as rosé wines make up most of the region’s total wine production. The rosés of Provence are famous worldwide for their pale colour, dry, crisp style and delicate flavours of summer fruits, citrus and rose petals.

Provence has several sub-regions, each with its own style of rosé. Côtes de Provence, the largest appellation, is known for creating elegant and aromatic rosés. Bandol, another notable area, produces more structured and full-bodied rosés from Mataro grapes.

Provence rosé has always been popular with tourists, but recently it has become even more sought-after thanks to renowned wines such as Whispering Angel and Miraval.

Provence is the only region in France where rosé is king.

There’s no doubt that Provence sets the standard for quality rosé. The warm, sunny days, cooling Mediterranean breezes, and mild winters create the sophisticated flavours and pale colours that make Provence rosés so special. These conditions, along with a variety of diverse soil types, allow for the cultivation of high-quality wine grapes.

Provence rosés are usually light and elegant, with delicate flavours of watermelon, grapefruit and juicy red fruits. They often have floral or herbal notes and a slightly savoury finish. Wild lavender, rosemary, juniper and thyme grow almost everywhere and influence the wine's character.

In Provence, rosé wine is made using one of two methods – the traditional method or the saignée method (also called the ‘bleeding’ method).

The traditional method (often referred to as 'direct pressing’) involves pressing the grapes immediately after harvesting and allowing the juice to have minimal contact with the red skins, creating a pink colour. The resulting rosé wine can range from light to darker pink, depending on the specific techniques and the grape varieties used.

If a winemaker is using the saignée method, the grapes are crushed and destemmed but not pressed initially. The crushed grapes are transferred to a tank to macerate, allowing the juice to extract colour and flavour from the skins. After a few hours, a portion of the juice is ‘bled’ off from the tank. This wine, known as the ‘saignée,’ typically has a light to medium pink colour, resulting from its limited contact with the grape skins.

Most of the grape varieties grown in Provence are used to create refreshing, balanced rosés. Some are more commonly associated with red wine production.

• Grenache – This grape thrives across Provence, contributing body and red fruit flavours to the wines. It is often blended with Cinsault.

• Cinsault – Known for its light body and fruity characteristics, Cinsault adds elegance to rosé blends.

• Syrah (Shiraz) – This grape adds spice, colour and complexity.

• Mourvèdre (Mataro) – Mourvèdre is more commonly grown in the Bandol area. It adds structure and darker fruit notes to the rosés made in this region.

Provence is also home to several white grape varieties, including:

• Vermentino (locally known as Rolle) – Renowned for its fresh, aromatic qualities.

• Sémillon – Often used in blends, Sémillon adds richness and depth.

Although Provence is best known for its fresh and fruity rosé wines, it is also home to some notable red and white wines.

The Bandol appellation is particularly well-known for its robust, age-worthy red blends. These blends are often dominated by Mataro, blended with Grenache and Cinsault. They are complex and full-bodied, with dark fruit flavours and spicy, earthy undertones.

White wines make up a small fraction of Provence’s output. These are primarily produced in the Cassis and Palette appellations. Cassis whites are made predominantly with Marsanne and Clairette, known for their minerality and citrus notes. Palette whites often include a mix of grape varieties, resulting in unique, aromatic and full-bodied wines.

Provence is a wine region made up of a number of smaller appellations. Each appellation creates wines with its own unique characteristics. Some of the most well-known include:

• Côtes de Provence – Known for its premium rosés made from a classic blend of Syrah, Grenache and Cinsault, this is the largest appellation in Provence.

• Coteaux d’Aix-en-Provence – The second-largest appellation in Provence, this area produces a full spectrum of red, white and rosé wines. The key grape varieties grown here include Grenache, Syrah, Mourvèdre and Cinsault.

• Bandol – This coastal region is known for its focus on Mourvèdre, which creates full-bodied, robust red wines. It is also home to high-quality, full-bodied rosés and some refreshing white wines.

• Cassis – A fishing port, Cassis makes some of Provence’s white wines. The predominant varieties here include Marsanne and Clairette, along with a number of local varieties. Look for notes of peach, citrus, honey and dried herbs.

• Coteaux Varois de Provence – Complex, structured rosés are made here, right in the heart of Provence.

Provence rosé is perfect as an aperitif, but its crispness, acidity and subtle flavours pair well with light dishes such as salads, grilled vegetables and seafood.

Provence rosé complements Mediterranean cuisine – think light pasta dishes, grilled fish or a classic Niçoise salad. The wines’ fruity undertones enhance the flavours of these dishes without overpowering them. This also makes Provence rosé a great match for mild cheeses such as feta and goat cheese as it provides a good contrast to their tangy flavours.

For desserts, try pairing a Provence rosé with fresh, berry-based dishes like a pavlova or panna cotta for a refreshing finish. The wine’s fruitiness works well with the natural sweetness of berries, creating a balanced end to your meal.

To enjoy your bottle of Provence rosé to the max, consider serving temperature and glassware.

Provence rosés are best served chilled. Chill the lightest, driest styles to 8-10°C, and serve the more full-bodied styles at 11-13°C. Avoid over-chilling, as you risk muting the wine's fruitiness.

Serve your Provence rosé in a standard white wine glass – the design helps to concentrate those fruity, herby aromas as you sip. The narrow opening directs the wine towards the back and sides of the mouth, bringing out the wine’s delicate and nuanced notes.

Store unopened bottles in a cool, dark place, ideally a wine fridge. Once opened, a bottle of Provence rosé should ideally be consumed within 2-3 days.