The Provence is the oldest wine region of France, the Greeks once Massalia (Marseille) founded. The wine region is from Nice to Arles the wine production is mostly rosé. The wines are fresh, fruity and certainly not complicated. Here you will find a lot of variation in the production of rosé and thus in the taste. The grapes for AOC wines are: Grenache, Cinsault, Mourvèdre and Tibouren.
The Languedoc-Roussillon is also well-known for its relatively high production of the Vin de Pays wines and especially red wines. Wines of the Vin de Pays are: des Maures, de l'Argens, Mont Caume, des Bouches-du-Rhône, du Vaucluse, des Alpes-Maritimes and finally du Var.
There are also three regional appellations in the Provence: Côtes de Provence, Les Beaux de Provence and Coteaux d'Aix-en-Provence.
The five local appellations of Provence:
1. Palette; Château Simone and Domaine Crémade are two wineries in the area. At Château Simone they produce red, white and rosé and all are interesting. At Domaine Crémade they produce only red wine.
2. Cassis; east of Marseilles. Mainly production of white wine which is highly recommended. The grape varieties are: Ugni Blanc, Clairette and Marsanne.
3. Bandol; main wine region of the Provence and is known for its powerful red wines made from the grape Mourvèdre. The classic Bandol is ready for drinking after a few years. Besides red wine the rosé is also highly recommended, as they say it belongs to the best of France.
4. Bellet; is a small wine area where all types of wine are produced and the quality is high. The white wines are dry and fresh, red and rosé wines are both powerful and fruity.
5. Coteaux Varois, was previously not a very interesting area, but it is now becoming more and more interesting.
Wine / food combination Provence
This region is world famous for its Provencal cuisine and the wines combine especially well with the typical dishes that this area is rich for.
• White wines: Provencal grilled mussels, sautéed in butter or grilled fish, bouillabaisse (Provencal fish soup) and soupe au pistou (soup of spring vegetables) and cheese.
• Red wine: grilled lamb chops with Provencal herbs, roasted red meat, rabbit, duck and goat solid cheese.
• Rosé: grilled fish, salad Niçoise, tapenade, bouillabaisse (fish soup) and seafood.