Although the appellation Côtes de Provence also produces red and white wines, most of its production is focused on light and fresh rosés that are mainly based on Grenache, Syrah, Mourvèdre, Cinsaut, and the native Provencal Tibouren variety.
Rosés from Provence are typically pale pink, and they tend to display a complex aromatic profile that combines fruity and floral aromas of exotic fruit, citrus, white flowers, and herbs. Some vintages that are barrel aged may also develop notes of dried fruit, caramel, spices, and vanilla.
They make a great aperitif, but they also work well with veal, lamb, fish, scallops, or crustaceans and typical Provencal dishes such as ratatouille, aïoli, soupe au pistou, bouillabaisse, as well as with fruit-based desserts.
Serve with
Salade niçoise
Originating from Nice in the French region of Provence, the traditional Niçoise salad is a true national treasure. Both flavorful and colorful, it can be served ... Read more
Ratatouille
This colorful Provençal vegetable ragout is traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes,... Read more
Bourride
Also known as bouillabaisse's cousin, bourride is a popular fish stew originating from the French region of Languedoc-Roussillon, unlike bouillabaisse, which ... Read more
Pissaladière
Originating from the French city of Nice, pissaladière is a baked tart that is similar to a pizza, but thicker. In the past, it was usually baked and sold each ... Read more
