Provence

The earliest records of wine in Provence come from the Phoenicians in the 6th century BC. Here the wine prospered thanks to the local monasteries before sadly being destroyed almost beyond recovery by the Phylloxera epidemic in the 1800s but then revived luckily in the 20th century. Provence is known for its rosés; in fact seventy five per cent of wine production is of rosé wine, nevertheless Provence also produces fine red and white wines. As a result of the proximity of the sea, the strong wind of the Mistral and the considerable amounts of sunshine, Provence observes a large array of climates as well as differing soils, due to the large size of the region, all of which produce various flavours.

The principle grape variety here is Grenache but Cinsault, Tibouren, Mourvèdre and Carignan are also used. Producers have to be careful and protect the vines from being damaged by the wind and the grapes from over-ripening as a result of excess sunlight. Here the rosés are fruity and dry and the red wines, such as the famous Bandol, are dark in colour, spicy and full-flavoured to be aged for many years.