Wines of Provence

When you think of Provence, you likely imagine vacations along the Mediterranean coast with a glass of rosé in hand, listening to the cicadas sing. But did you know that Provence is France’s very first vineyard? In fact, the region has been cultivating vines for millennia and offers much more than just refreshing rosé for summer. Discover its history, terroir, and grape varieties, and learn everything there is to know about the wines of Provence. Follow our tips to create the best food and wine pairings with Provence wines.

The History of Provence Wines

The cultivation of vines is an integral part of Provençal identity, just like lavender and olive trees. Provence has been producing wine since 600 BC, with the arrival of the Phocaeans in Massilia (now Marseille), making it the very first vineyard in France! After the Romans conquered the region in 125 BC, vineyards expanded throughout the colony from Marseille to Toulon and Aix-en-Provence. During the Middle Ages, monks and the nobility, including figures like Eleanor of Provence and René of Anjou (also known as the "king winemaker"), helped enhance the region’s reputation.

Following the phylloxera crisis, the region leaned toward mass wine production, which often lacked quality, with exceptions like Bandol, Bellet, and Cassis. The Cassis vineyard became the first appellation to receive an AOC designation in 1936. With the rise of tourism, many winemakers turned to rosé production, making Provence the top rosé-producing region in France.

Climate and Terroir of Provence Wines

The Provençal vineyard stretches from the Alpilles, south of Avignon, to Nice, creating a diverse and fragmented region. Provence enjoys a wide range of soils, landscapes, and climatic influences. In the west and north, soils are mostly limestone, with rocky garrigue landscapes (such as Montagne Sainte Victoire or the Sainte Baume massif). In the east, the soil is crystalline, and the eroded landscape gives way to maquis and forests (such as the Maures massif). Overall, Provence's vineyard soils are typically low in humus and well-drained.

The climate is Mediterranean, with sunny, long, hot, and dry summers with infrequent but intense rains. The Mistral wind, strong, cool, and dry, brings freshness to the vines and protects them from humidity-related diseases.

The Various Appellations of Provence Wines

To best represent the unique expression of each climate and terroir in Provence, the vineyard has been divided into eight appellations:

• AOC Bandol
• AOC (Les) Baux-de-Provence
• AOC Bellet
• AOC Cassis
• AOC Coteaux d’Aix-en-Provence
• AOC Coteaux-Varois-en-Provence
• AOC Côtes-de-Provence
• AOC Palette

Each Provence appellation produces red, white, and rosé wines, but the grape varieties used vary from one AOC to another.

Within the AOC Côtes-de-Provence appellation, five specific terroirs have a complementary geographical designation (DGC):

• AOC Côtes-de-Provence-Fréjus
• AOC Côtes-de-Provence-La Londe
• AOC Côtes-de-Provence-Sainte-Victoire
• AOC Côtes-de-Provence-Pierrefeu
• AOC Côtes-de-Provence-Notre-Dame des Anges (since 2020)

Additionally, within AOC Côtes-de-Provence, there are 18 classified crus from a 1955 classification.

Key Grape Varieties of Provence

Provence wines are predominantly made with a blend of grape varieties that vary by appellation. Some AOCs allow a large number of grape varieties, including some very old and rare ones, such as Terret Gris, Mollard and Araignan (also called Picardan). Among the main grape varieties used in Provence, we find:

Mourvèdre

Originally from Spain, Mourvèdre is a late-maturing red grape that requires plenty of sun and warmth to thrive. Provence is therefore an ideal terroir to reveal the unique character of this grape, especially in AOC Bandol, where it produces outstanding red and rosé wines with great aging potential. Mourvèdre wines are deeply colored, almost black, with a wild aroma reminiscent of maquis, dark fruits, black olives, and undergrowth. On the palate, this powerful and tannin-rich grape develops complexity and finesse after a few years of aging. In blends, it brings power and structure to the region's red and rosé wines.

Rolle (or Vermentino)

Grown in Corsica (as Vermentinu) and much of Italy (as Vermentino), Rolle is also one of the most widely used white grape varieties in Provence. Often blended with other white grapes such as Clairette, Ugni Blanc, or Grenache Blanc in Provence wines, Rolle charms with its notes of white flowers, white fruits, and citrus. With its balanced and smooth mouthfeel and complex notes of hawthorn and fennel, Rolle is one of the most interesting Mediterranean white grape varieties.

Cinsault

Native to Provence, Cinsault is the iconic grape of the region’s rosé wines. This grape produces rosés with a very pale and clear color, which is currently very fashionable. When vinified as a rosé, Cinsault offers fruity aromas of pomegranate, peach, and citrus, as well as floral notes of rose. On the palate, Cinsault-based rosés are generally smooth and low in acidity, making them particularly pleasant in summer. Frequently used in blends, Cinsault adds softness and finesse to balance the intensity of other grapes like Syrah or Mourvèdre.

Tibouren

A historical Provençal grape, Tibouren is a red grape primarily used in rosé and red wine blends in AOC Côtes-de-Provence (especially in the La Londe and Fréjus terroirs). Its light color, almost transparent when vinified as a rosé, and its fruity aromas make it a highly appreciated grape. However, don’t be misled by its delicacy and color, as Tibouren can quickly increase in alcohol!

Provence Wines: The Best Food and Wine Pairings

Provence Wines with an Appetizer

Start your aperitif by opening a bottle of rosé from an AOC Coteaux-d’Aix-en-Provence estate. Its red fruit and citrus notes and its light, refreshing mouthfeel will whet your appetite. With an anchovy dip or bottarga, choose a cuvée from an AOC Coteaux-Varois-en-Provence estate. The briny and intense notes of these classic Provençal appetizers will pair perfectly with the freshness and delicate aromatics of this unique white wine.

Provence Wines with a Main Course

Why not try a local food and wine pairing by serving a Provençal stew (daube) with a red wine from an AOP Bandol estate, mainly composed of Mourvèdre? The tender meat and savory sauce will be enhanced by the intense notes of maquis herbs, blackberries, olives, and spices in this cuvée. If you prefer fish, opt for a white wine from an AOC Cassis estate. This round, fragrant wine with anise and floral aromas will complement grilled sea bream with fennel or a traditional bouillabaisse beautifully.

Provence Wines with Dessert

If you’re serving a cheese platter at the end of the meal, before dessert, try a cuvée from AOC Côtes-de-Provence Blanc, fresh and delicate. Its bright aromas of white flowers, citrus, and honey pair wonderfully with cheeses like Banon or Pélardon. While Provence wines aren’t typically the first choice for sweet dishes, it is customary in Provence to enjoy the traditional thirteen Christmas desserts with a Provence Vin Cuit (cooked wine) with notes of candied fruits and nuts.

The cicadas are already singing! With its refreshing rosés evoking summer, powerful reds, and unique whites, Provence has plenty to offer to captivate us. At Avenue des Vins, each cuvée is carefully selected, and bottles are available for home delivery, directly from the estate or château of your choice. Whether you choose a cuvée from Provence or from any other region in France, discover our bottles at the best prices delivered right to your door!