Provence Rosé (France)

Rosé wines account for almost 2/3 of the wine production in Provence.

The dominant grape in a Provence Rosé is Grenache (minimum 60%).

Typical Flavors


Strawberry
Strawberry		 Grapefruit
Grapefruit		 Orange
Orange		 Melon
Melon

Rose
Rose Petals		 Herbs
Herbs		 Seashell
Seashell		 Mineral
Minerals

Strawberry, Orange, and Watermelon are typical Provence Rosé flavors.

Notes of Rose Petals, fresh Herbs, and a Salty Minerality.

Profile

Rosés from Provence are Dry, Zesty, and high on Acidity:

SUGARDry
BODYLight
FRUITMedium - Low
ACIDITYMedium High
Serving temperature:
10-12°C (50-54°F)

Food Pairing


Aperitif
Aperitif		 Vegetables
Grilled
Vegetables		 Olive Oil
Olive Oil		 Seafood
Seafood

Salmon
Salmon		 Tuna
Tuna		 Ham
Ham		 Chicken
Chicken

Provence Rosés are very food friendly, but pairs best with light dishes.

Pairing Suggestions

Excellent Pairing:
Salads. Appetizers. Aioli.
Garlic. Olives. Olive Oil.
Herbes de Provence. Rosemary.
Basil. Mint. Tarragon. Thyme.
Tomatoes. Radish. Capers.
Grilled Vegetables. Zucchini.
Fennel. Artichoke. Asparagus.
Mediterranean Seafood.
Anchovies. Grilled Sardines.
Prawn Cocktail. Shrimp Salad.
Calamari. Crab or Lobster Salad.
Grilled Fish. Grilled Tuna.
Salmon. Gravlax. Sushi. Sashimi.
Chicken. Turkey. Ham.

French Specialities:
Olive Tapenade.
Tomatoes Provençal.
Pistou (Provençal Pesto).
Veau Tonnato (Veal in Tuna Sauce).
Pissaladière (Onion and Anchovy "Pizza").
Bouillabaisse (Seafood dish of Marseille).
Escabeche (Fried Marinated Sardines).
Ratatoulle (on Toast).

Cheese:
Mild Sheep Chesees. Feta. Brie

Cotes de Provence AOC

The Cotes de Provence AOC covers 80% of the Rosé production in Provence.

The dominant grape Grenache (minimum 60%) is typically blended with Syrah, Cinsault, and Mourvedre.

AOC name: Appellation Côtes de Provence Controlée.

Area: Côte d'Azur (the French Riviera) from Aix en Provence to Nice.