Melting cheese
ESSENTIAL
Wine and Spirits
Côtes de Provence
Wine has been produced in this appellation in southeastern France, stretching from the coast with its rocky inlets to the inland scrub, for 2,600 years. Beneath the picture postcard landscape lies an incredible variety of sub-soils, climates, and grape varieties. Which is how it produces rosés, reds and whites (albeit predominantly rosés), all bursting with sunshine.
Production area :
Provence-Alpes-Côte d'Azur
What you need to know
These vineyards are indisputably some of the oldest in France. The Phocaeans introduced grapevines when they founded Marseilles around 600 B.C. These same vines were developed by the Romans and after them, the clergy and the nobility took their turns at tending the grapes. Côtes de Provence gained AOC status in 1977, and now spans over 20,000 hectares (49,421 acres). Two types of sub-soil (chalky and crystalline) coexist within its coastal areas, hills, and mountains, as well as seven red varieties (Cinsault, Grenache, Mourvèdre, Syrah, Tibouren, Cabernet-Sauvignon and Carignan) and four whites (Clairette, Rolle, Semillon, and Ugni-Blanc). Add to that the countless micro-climates, and you get a patchwork of characteristic terroirs which make up five additional geographical denominations: Sainte-Victoire, Fréjus, La Londe, Pierrefeu and Notre-Dame des Anges. It all makes for three colors of wine and an astonishing array of aromas.
Characteristics
Look Côtes de Provence whites have a pale-yellow color with hints of green, the rosés are a light pink and the reds are ruby to purple in color.
Smell The whites are fine and delicate on the nose, with a blend of fruit, white flowers, and aromatics. The rosés are more intense, with notes of citrus, flowers, red and even exotic fruits. The young reds release aromas of cherry, strawberry, raspberry, and blackcurrant, whilst the older vintages have more pronounced aromas of black fruit, spices, and the scrubland.
Taste The whites are tart and generous in the mouth, but still light. The rosés are clean and fresh. In the reds, the tannins are smooth and supple.
Editor's note
« Contrary to popular belief, rosé is far from a modern invention. It has been around for over 2,500 years! Nor does it have to be drunk while it is young. The notes of ripe fruits, spices, and flowers intensify as the wines age, with delightful results! »
How to use
Pair with
The whites make a wonderful complement to tuna tartar, scallop risotto, roasted apricots, etc.
The rosé works beautifully with eggplant caviar, scrambled eggs with asparagus, gravlax salmon, zucchini gratin, etc.
As for the reds, they make a superb accompaniment to lamb with an herb crust, grilled prime rib, Provençale beef stew, honey-roasted figs, etc.
