Provence Rosé Guide

Published by Jack Green on 02/04/2019

Enjoy drinking Provence Rosé, but don't know a Côtes de Provence from a Côte De Boeuf? Consumer Buyer Jack Green sets you straight.

Provence Rosé - A Beginner's Guide

Provence, the spiritual home of rosé, has become a summer staple throughout the gardens of Britain and beyond. Famous today for its characteristically pale, delicate rosé from Cotes de Provence, historically, it was the first region in France to be planted under vine and as the Roman empire made its way north, other wine regions developed into the appellations we know today. The region of Provence extends over nearly 200 km, from Marseille in the west all the way to Nice in the east.

The sun-soaked, picture-perfect landscape offers ideal terroir for growing grapes. While the days are long and hot, the Mistral wind that blows down from the Rhône keeps the vineyards cool at night, an integral part of the region’s climate. Tourism has also played a very important part in the rise of Provence; the long summers spent cycling through the rolling vineyards of the Cotes de Provence have bought a thirst for the region's delicate, pale pink rosé back to the UK.

Luckily, there is plenty of supply in these parts. The three main appellations, which include Cotes de Provence, have a total of 26,948 hectares under vine - about the same size as Burgundy. These vineyards can make a staggering 155 million bottles per year, 89% of which is rosé. Given this equates to roughly 5% of the world’s entire rosé production, they certainly know a thing or two about making it.

Villa in Cotes de Provence

Provence Rosé Production Method

There are two ways to make rosé. The common misconception is that they blend red wine with white wine to make the rosé, yet the only region this is allowed in France in Champagne, and it is not permitted anywhere else. The two methods used are:

  • Traditional Method, or pre-fermentation cold skin maceration – this is where red grapes are allowed to macerate between 2-20 hours, like a teabag in cold water, gently extracting colour before fermentation. It’s a delicate balancing act, since macerating for too long will result in too much colour and extract, yet most high-quality Provence rosé will be made using this method as it results in a more characterful wine.

  • The ‘Saignee’ method or direct press. This is where red grapes are pressed until they start releasing colour. A small amount of lightly-coloured juice is then ‘bled’ off and fermented, creating a second rosé product and concentrating the colour and tannins of the remaining red wine.
Provence Rosé Food Matching

Provence Rosé Food Matching

For me the beauty of Provence rosé has to be the diversity of ways in which it can be enjoyed and the different food flavours it can stand up to. The laid back seafood restaurants that line the cobbled streets of St-Tropez provide ample inspiration for cooking back home. Roberson’s house favourite M de Minuty Rosé is a perfect match for a creamy shellfish pasta, or ripe melon served with cured ham.

Yet don’t discount spicy food, as some of the top rosés with a bit of power to them, like the Château Minuty Rose Et Or, will pair remarkably well with medium spiced curries. The acidity will even cut through the fat of grilled or roasted meats - think BBQs with plenty of fresh tomato salads and Provençal herbs.

Bring on summer!

Jack

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