PROVENCE, Wine France

As the centuries went by Greeks, Celts and Romans contributed to develop different forms of civilisation in this privileged land in the South of France, which is nowadays called Provence. What has never changed is the decor made up of olives trees, maritime pine trees, maquis and guarrige stroked by the deep blue sea and lying lazily in the sun.

The mildness of the climate led the Greeks of Massilia (Marseille) to introduce the planting of grapes in the 3th century B.C., because of the weather that remains constantly dry and cold in winter while the summer heat always insures highly concentrated crops. Culture in terraces has therefore modelled the uneven landscape. 

This land was blessed by Creation : painters and poets celebrated it. The Provence of Césanne is a limestone spine that boasts an intensely bright colour. Being from Provence means to be easily identified by a singing accent and an extravagant expression of emotions. The character of the region also lies in its wines that feature perfectly the poetry of Mistral praising the extraordinary of nature.

Streching over 3 french departments the vineyards of the Vins de Provence run along  side the Mediterranean from Nice to Marseille up to Aix-en-Provence. The Côtes de Provence wine-area is the largest French wine growing region with its 19000 hectares. There is not one Côtes de Provence but many. The Côteaux Varois for example are produced in the Center of the department of the Var. The vineyards clung to the sunny hillsides with vines planted in terraced rows in sandy and clayey soil. The conditions are ideal for the rapid development of wine growing. The limestone hills North of the AOC, are rich in iron and produce strong bodied and well structured red wines. The careful attention to the wine vinification and ageing disclose fruity bombs.

On the rocky Mediterranean coast west of Toulon, the vineyards of Bandol spread along the hillsides. The rosé of Bandol is aged a minimum of 8 months in wood (unique for a rosé), giving the wine an orange coloring. The red Bandol is made from Mourvèdre grape and is aged a minimum of 18 months in oaken foudres, producing a full, round, rich wine that is good for immediate consumption and ages well.

Rosé wines from Provence are usually dry and fruity and perfectly match the local way of cooking fish and vegetables. There are many different white wines produced in Provence : fresh and soft to the palate, they will go well with Mediterranean fish and seafood as well as with goat cheese. Some red wines are bright and fruity, others powerful and concentrated. Those are perfect with barbecues or strong cheese for instance.