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The Cotes de Provence wines were among some of the favourites
with King and Queens and became well known from the Middle Ages, but were especially
popular with royalty during the 18th century.
There is a large variety of different wine produced
in this region mainly due to the different types of soil. But rosé wine makes up
the majority of its yearly harvest at approximately 75 percent, followed by red wine and
then the white wines, which are only about 5 percent of the production in this area.
The red wines and the rosés are made from cabernet sauvignon, carignan, grenache, syrah
and mourvedre grapes whilst the small amount of white wines are produced using mainly
clairette and seillon grapes. Yet the taste, aroma and textures of the wines vary
immensely throughout the region not just because of the different grapes that are used,
but also due to the differences in climate and the varied soil conditions.
Bandol is one of the oldest vineyards in France and is located in the rolling hills facing
the Mediterranean between La Ciotat and Toulon and utilises the mourvedre grape as its
base to give the wine a spicy touch with body.
Along the Cote d'Azur or French Riviera as it is also known, the French food is completely
different from other parts of France with far more of a Mediterranean influence.
Herbes de Provence and goats cheese are used to a great extent within the Provencal
cooking and the white wines of the region accompany goats cheese exceedingly well.
You will also often find that the white wine produced nearer the coast is more subtle than
the wine which is produced further inland, which is perfect to serve with seafood.
The red wine from the Cote de Provence area can vary between the light and fresh, which is
the perfect accompaniment to grilled or roasted meats, such as lamb, or strong and warm,
which go great with French food that have sauces or bouillabaisse, the traditional fish
stew.
The rosé wines are great as a wine for any occasion on a hot summer's day and match very
well with salads or as an aperitif. They can vary quite dramatically dependant
upon whereabouts in the region the rosé wines are produced, right through from the aroma,
the flavour and even the depth of colour, so sometimes it can be a little trial and error
to get a rosé to suit your palette.
The rosé from the Provence wine region is fantastic with lots of the traditional French
food of the area, such as baked sea bass with herbs, ratatouille and grilled seafood
dishes with spices, as they will enhance the cuisine rather than take away from the
experience of the food.
Most people whilst on holiday in France will know of
the Cote d'Azur for beautiful summers and good living
and you are not likely to go to the region without experiencing some of their very fine
wines. Of most importance are the rosé wines that are unique to the area, with
their delicate fruity flavours and have been renowned for their quality for hundreds of
years.
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