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Speaker

Eric Sauted¨¦
WSET Advanced Certificate L3

Wines from Provence claim the same ancestry as the ones from the Rh?ne Valley and the Narbonnaise, thus dating back to the Roman conquest of France some 2,600 years ago. The region’s warm Mediterranean climate, combined with its diverse terroir, creates optimal conditions for grape cultivation, even though it has long been renowned for producing medium quality table wines. Today, its winegrowers manage to prove their know-how in line with an amazing heritage and produce excellent bottles of wine, of which 90% is ros¨¦ wine.

It is home to nine wine appellations with AOP status, of which the C?tes de Provence is the most important, followed by Coteaux d'Aix-en-Provence and Coteaux Varois en Provence. The other 6 AOP are Les Baux-de-Provence, Pierrevert, Bandol, Cassis, Bellet and Palette. C?tes de Provence provide 75% of the production, and blend several grape varieties, including Carignan, Cinsaut, Grenache, Mourv¨¨dre and Tibouren with an increase in the use of Cabernet Sauvignon and Syrah. To improve quality, producers limit the amount of Carignan used in their ros¨¦ and red wine production, using the maximum of 40% permitted in the wine and mandating that at least 60% of the blend be composed of Grenache, Cinsaut, Mourv¨¨dre and Tibouren. The regulations also require that at least 20% of the ros¨¦ must be blended from wine produced by the ²õ²¹¾±²µ²Ô¨¦±ð method of maceration.

Provence ros¨¦s are pale in color, elegant, and refreshing, often exhibiting notes of red berries, citrus, and delicate floral aromas. Provence also produces red and white wines, with reds showcasing ripe fruit flavors and structured tannins, while whites offer bright acidity and vibrant citrus and stone fruit characteristics. Provence ros¨¦s are the perfect match for a the start of a warm Mediterranean summer¡­

All wines for this workshop are provided by and .