Provence

Provence is a wine-producing region in southeastern France along the Mediterranean coast. It is internationally associated with pale, dry rosé, but it also produces red and white wines, including the structured Mourvèdre-based reds of Bandol and the mineral whites of Cassis. Mediterranean sunshine, coastal breezes and the mistral wind influence the region’s vineyards.

Important appellations

Key wine appellations include Côtes de Provence, Coteaux d’Aix-en-Provence, Coteaux Varois en Provence, Bandol, Cassis, Palette and Bellet. Côtes de Provence is the largest appellation and includes several recognised geographical denominations. Bandol is known for Mourvèdre-based reds and rosés, while Cassis is particularly associated with white wines.

Principal grape varieties

• Grenache: contributes fruit and body to rosé and red blends.
• Cinsault: adds freshness and delicate red-fruit character, especially in rosé.
• Syrah: contributes colour, spice and structure.
• Mourvèdre: important in Bandol, producing structured, savoury reds.
• Rolle (Vermentino): an important white grape with citrus and herbal notes.

Wine styles and food pairing

Provence rosé is generally dry, with red berry, citrus and herbal notes. It pairs well with seafood, salads, grilled vegetables, bouillabaisse, charcuterie and Mediterranean dishes. Structured reds from Bandol work with lamb, grilled meats and braises, while whites from Cassis pair with shellfish and fish.

Example: serve Côtes de Provence rosé with grilled prawns or niçoise salad, Cassis white with seafood, and Bandol red with roast lamb.

Chef’s note: Provence is not synonymous with rosé alone. Identify the appellation and grape blend to select the right style for the dish.