Provence Wine & Food

Spring courgettes, plump tomatoes, shiny aubergine, freshly caught fish, sea urchins...A Provençal market is an impressionist painting come alive.  A veritable feast for the eyes, nose and palate! The Provence region is generous and its wines are the perfect accompaniment for this natural and seasonal cuisine. The diversity of Côtes de Provence means there is a perfect match for every dish, even the most exotic.

Red Wines
Young, lively and fruity, they delightfully accompany garrigue-style grilled meat and tomatoes in olive oil. When mature, they go splendidly with small game and cheeses of character.

Rose Wines
A veritable pleasure for the eyes, and enjoyed at aperitif time, or throughout a meal, salmon pink rosé is the ideal companion for courgette blossom, sea bass or red mullet in thyme with spices, but also enchanting with truffles and even lobster!

White Wines
In their youth, they impart all their freshness to seafood, while a few years later, they make an exquisite accompaniment for white meat or cheeses, especially goat's cheese.

Wines of Provence
The sunny southern part of France may be well known in travel circles for the beaches of the French Riviera, but  among wine lovers it is the fruits of the vineyards that makes this area shine. The area has been known for fine wines since ancient times. Caesar was noted to have warmed to the wines as well as the weather of Provence.

While the overgrowing of vines in the past may have negatively affected the reputation of many of the areas wines, a new focus on quality has been in effect for years and the wines are once again taking their rightful place among the best in the world. The principle appellation of the region is Côtes de Provence others are Bandol, Bellet, Cassis, Coteaux d'Aix, Baux-de-Provence and Coteaux Varois.

The Provence region covers the territory of the Côte d'Azur in the South of France, from Aix en Provence and the Rhône valley to the French Riviera near Nice reaching back to touch the Alps. The grapes that Provence is known for are the Mediterranean carignan, grenache, cinsault, mourvedre, and the unique tibouren for roses. Syrah and cabernet sauvignon have been introduced to the region and are increasingly popular.

Wine Information

Region: The Rhône Valley and Provence:

Rhône Appellations: Châteauneuf-du-Pape, Hermitage, Crozes-Hermitage, Côte Rôtie, Gigondas, Côtes du Rhône, Tavel, St Joseph, Vacqueyras, Lirac, Condrieu, Château Grillet, Cornas, St Péray, Beaumes de Venise, Clairette de Die, Cornas, Coteaux du Tricastin, Côtes du Ventoux, Rasteau

Provence Appellations: Bandol, Bellet, Cassis, Les Baux de Provence, Coteaux d'Aix en Provence, Coteaux Varois, Côtes de Provence, Palette

Red Grape Varieties:
Syrah: rich, dark, smoky, blackberry (Hermitage, Côte Rôtie, Cornas, St Joseph, Crozes-Hermitage)
Grenache: strawberry, cherry, pepper (Côtes du Rhône, Châteauneuf-du-Pape)
Mourvèdre: spicy (Châteauneuf-du-Pape)
Cinsault: spicy
Also, Carignan, Nielluccio, Sciacarello, Sciallero, Barbarossa, etc.

White Grape Varieties:
Viognier: floral (Condrieu, Château Grillet)
Marsanne: spicy, floral
Roussanne: floral
Muscat: sweet, grape (Beaumes-de-Venise)
Also, Grenache Blanc, Clairette, Ugni Blanc, etc.

Notable Vintages:
red: 2000*, 1999, 1998*, 1995, 1990*, 1989*, 1988, 1985, 1983, 1978*, 1970;
white: 1998, 1995, 1991*, 1990*, 1985*, 1983, 1978, 1976

La Cuisine du Soleil
Provençal cuisine has a distinctive flair, influenced by Italian and Spanish cooking and the vast variety of natural ingredients that flourish in the region. Fragrant herbs and rich olive oils accent every meal. Fresh fruit and vegetables are served-up with flaky fish and tender meat. You'll want to sample it all. Start with crispy hot toasts slathered with garlic aioli or an olive and anchovy tapenade. You'll toast the sunset with an anis-flavored pastis or a sweet Muscat de Baumes-de-Venise wine. Move on to a salade Niçoise or pistou (basil) soup. You'll love the region's famous bouillabaisse, daube (beef stew), and ratatouille.  Snack on fresh figs with goat cheese. Your sweet tooth will be satiated by the regional anis candies, calissons, and marrons glacés (crystallized chestnuts). Bon appetit! 

Portable Provence
Bring Provence home and savor your memories throughout the year. Add that je ne sais quoi flair to your home cooking with the ubiquitous herbs de Provence, which include savory, thyme, bay, basil, sage, rosemary, juniper, marjoram, tarragon, and fennel. Lavender sachets are perfect to gently scent your drawers and closets. Lather-up withyour favorite Provençal soaps: honey, milk, olive oil, or lavender. Use the olive oils for cooking or simply mop them up with a crusty slice of bread