Provence bicycle trip 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 the perfect accompaniment
for this natural and seasonal cuisine. Yet 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 in 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 dropped 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
in your 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
