July 14, 2020 by Alyssa Taylor
Bordered by the Mediterranean, this picturesque region is known for kind hospitality, the smell of fresh lavender and herbs in the air, and fresh and delicate wines. Provence is primarily known for its production of rosé wine, which accounts for the vast majority of wine, although red wine is also made here. Provence rosé tends to be pale in color, light-bodied, dry, and aromas and flavors of elegant red fruits and herbs. With a resembling climate to its neighbor in the north, the Rhône Valley, Provence is using similar primary grape varietals in their production of both rosé and red wines. These include Mourvèdre, Syrah, Grenache, Cinsault, Carignan, and Cabernet Sauvignon. For white wine production, Ugni Blanc, Rolle, Sémillon, and Clairette take the lead for grapes.
Provence is home to three main appellations including Côte de Provence, Coteaux d’Aix-en-Provence and Coteaux Varois en Provence. Côte de Provence being the largest appellation in the region encompasses the majority of wine production. Additionally, there are a few pockets of vineyards near the coastline that were given their own individual Appellation contrôlée, the most important is considered to be Bandol. Located to the east of Marseille, Bandol is putting out highly-regarded red wines traditionally using the Mourvèdre grape. These wines tend to be dark, full-bodied with powerful tannins allowing them to age for decades.