There are several styles of Provence rosé wine. Some Provence rosé wines are vinified to be supple, light, fresh and fruity. These rosé wines of Provence are mainly drunk in summer, in a convivial atmosphere, as they are above all "pleasurable" and festive wines. Provence rosé wines offer an aromatic expression of fruit, refreshing and crisp. Provence rosé wines should be drunk young from the vintage of that year. They can't wait!
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26,60 € TTC à l’unité
15,75 € TTC à l’unité
9,90 € TTC à l’unité
20,00 € TTC à l’unité
19,00 € TTC à l’unité
14,00 € TTC à l’unité
Other rosé wines from Provence are vinified like white wines, with the difference that they are made from red-skinned grapes. In this case, the same vinification techniques are used as for the great wines: plot-by-plot selections, low yields, press selections, ageing on lees or in barrels, etc. These rosé wines from Provence can age 3 or even 5 years, and why not more!
Once again, it all depends on the rosé wine.
Fruity, juicy, crisp Provence rosés should be served between 10°C and 12°C, but never ice-cold so as not to lose their aromatic expression.
The most complex, the great rosés of Provence, should be served like reds by taking them out of the cellar fifteen minutes before serving. Serve between 12°C and 14°C.
The explosion in the consumption of rosé wines from Provence over the last 15 years is linked to the incredible choice of food and wine combinations they offer as soon as you sit down to eat, or pair as a gourmet aperitif!
On a fresh baguette, generously buttered, with fresh fava beans and fleur de sel
Pan-fried clams, with a sprig of parsley and a squeeze of lemon (avoid the garlic)
Salmon gravelax with dill
Anchoïade ‘our way’: seasonal raw vegetables cut into sticks and served in a reduction of salted anchovies and olive oil
With seafood and shellfish: raw, marinated, sautéed, swimming, grilled, poached… Scallops, red or pink prawns, gambas, langoustines, sea urchins…
With raw fish as sushi, sashimi, ceviche or tartare
With fish grilled over a gentle flame, a la plancha, on one side or on a brazier
With white meats such as poultry of all kinds, veal, lamb, etc. roasted in a casserole or in the oven in their own juices
With spicy dishes such as tagines, tandoori or curries
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