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80. Provence, France’s Rosé Powerhouse: Regions, Grapes, and Styles

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Manage episode 512630869 series 3618592
Content provided by Wine Educate and Joanne Close. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Wine Educate and Joanne Close or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
Links and resources What this episode covers

Provence is more than postcards and pale pink wine. In this episode, Joanne unpacks the landscape, climate, history, grapes, and key appellations that define Provence today. You will hear how a region famous for rosé has invested in research, navigates fierce winds, and still makes serious reds and characterful whites along a very glamorous coastline.

Quick highlights
  • Provence produces about 90% rosé. Classic style is very pale, light to medium bodied, dry, with delicate red fruit.

  • History matters: viticulture since 600 BCE, recovery after phylloxera aided by the railroad, and a long tradition of rosé.

  • Climate: Mediterranean, about 3,000 hours of sun and roughly 27 inches of rain per year, most in winter. The Mistral lowers disease pressure and supports organic viticulture.

  • Research: Home to the Centre du Rosé, which also studies climate adaptation, grape choices, and harvest strategies.

  • Grapes: Grenache (~38%), Cinsault (~19%), Syrah (~16%) lead. Old-vine Carignan and Mourvèdre contribute to reds and structured rosé. Whites often feature Rolle (Vermentino) and Clairette.

  • Style spectrum: Fresh, delicate rosé to age-worthy “Grand Rosé” or “Rosé à conserver.” Reds range from fruity to full-bodied and barrel matured. Characterful coastal whites.

  • Design and market: Proprietary bottle shapes and high tourism visibility. Celebrity and luxury ownership have raised the profile.

Key appellations

Côtes de Provence AOC

  • Founded 1977. About 20,100 ha planted. Roughly 72% of Provence production. About 91% rosé.

  • Rosé primarily from Cinsault and Grenache. Up to 20% white grapes allowed in rosé blends.

  • Whites include Clairette, Sémillon, Ugni Blanc, and Rolle.

Three coastal pockets

  • Bandol AOC: South-facing terraced slopes that capture heat. Mourvèdre thrives. Premium reds are dark, full-bodied, powerful in tannin. Minimum 18 months in oak. Best with a few years of bottle age. Distinctive rosé and some whites are also produced.

  • Cassis AOC: First AOC here (1936). Striking terraces above the sea. Known for characterful whites and elegant rosé.

  • Bellet AOC: Small enclave near Nice with mineral-driven wines.

IGP Méditerranée

  • Shared with parts of the Rhône and Corsica. Allows flexible blending and wider sourcing for styles outside strict AOC frameworks.

Links and resources

Information on upcoming trips and classes www.wineeducate.com

  continue reading

80 episodes

Artwork
iconShare
 
Manage episode 512630869 series 3618592
Content provided by Wine Educate and Joanne Close. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Wine Educate and Joanne Close or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
Links and resources What this episode covers

Provence is more than postcards and pale pink wine. In this episode, Joanne unpacks the landscape, climate, history, grapes, and key appellations that define Provence today. You will hear how a region famous for rosé has invested in research, navigates fierce winds, and still makes serious reds and characterful whites along a very glamorous coastline.

Quick highlights
  • Provence produces about 90% rosé. Classic style is very pale, light to medium bodied, dry, with delicate red fruit.

  • History matters: viticulture since 600 BCE, recovery after phylloxera aided by the railroad, and a long tradition of rosé.

  • Climate: Mediterranean, about 3,000 hours of sun and roughly 27 inches of rain per year, most in winter. The Mistral lowers disease pressure and supports organic viticulture.

  • Research: Home to the Centre du Rosé, which also studies climate adaptation, grape choices, and harvest strategies.

  • Grapes: Grenache (~38%), Cinsault (~19%), Syrah (~16%) lead. Old-vine Carignan and Mourvèdre contribute to reds and structured rosé. Whites often feature Rolle (Vermentino) and Clairette.

  • Style spectrum: Fresh, delicate rosé to age-worthy “Grand Rosé” or “Rosé à conserver.” Reds range from fruity to full-bodied and barrel matured. Characterful coastal whites.

  • Design and market: Proprietary bottle shapes and high tourism visibility. Celebrity and luxury ownership have raised the profile.

Key appellations

Côtes de Provence AOC

  • Founded 1977. About 20,100 ha planted. Roughly 72% of Provence production. About 91% rosé.

  • Rosé primarily from Cinsault and Grenache. Up to 20% white grapes allowed in rosé blends.

  • Whites include Clairette, Sémillon, Ugni Blanc, and Rolle.

Three coastal pockets

  • Bandol AOC: South-facing terraced slopes that capture heat. Mourvèdre thrives. Premium reds are dark, full-bodied, powerful in tannin. Minimum 18 months in oak. Best with a few years of bottle age. Distinctive rosé and some whites are also produced.

  • Cassis AOC: First AOC here (1936). Striking terraces above the sea. Known for characterful whites and elegant rosé.

  • Bellet AOC: Small enclave near Nice with mineral-driven wines.

IGP Méditerranée

  • Shared with parts of the Rhône and Corsica. Allows flexible blending and wider sourcing for styles outside strict AOC frameworks.

Links and resources

Information on upcoming trips and classes www.wineeducate.com

  continue reading

80 episodes

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