Provence
Provence summons up the image of long lazy summer days, blue skies, deep blue sea and light summer drinking wines.
The vineyards of Provence date back 26 centuries, making Provence one of the oldest wine producing regions in France. However, it is not accurate to think of Provence as just the coastline of Southern France (which so often seems to be the case) and indeed the vineyards of the Southern Rhone are also classified as belonging to the department of Provence. To read up more on the wines and the region, see the wineroutes section on the Rhone.
The Department of Provence ranges from Aigues Mortes and the Camargue in the West, to just beyond Marseilles in the East, but with the vineyard appellation Cote de Provence stretching as far as St Raphael. To the North there is the Ardeche gorge. The classic Provencal towns that are to be found within the province include the delightful town of Aix en Provence (famed for its annual summer Music festival in July) and Vaison La Romaine near the Dentelles de Montmirail.
Without a doubt the best wines on the coast come from around Cassis, a charming fishing village and the sea-side resort of Bandol where there are several excellent Domaines to visit, known principally for their heavy reds made from Mouvedre. There are two more recently created appellations – Coteaux de Baux en Provence which gets its name from the bauxite mineral ore (used to make aluminium) which gives the soil a chalky-white appearance. Here there are many organic vineyards producing some excellent wines. Nearby is the Coteaux d’Aix where growers have been improving their reputation by implementing up to date vinification methods and planting high grade grape varieties such as Cabernet Sauvignon and Syrah.
The other main appellation of the area is the Cotes de Provence famed for its popular rose, which is extremely enjoyable when sipped in the summer sunshine.
Of all France’s great regional cooking styles, cuisine provencale is probably one with the strongest personality offering strong flavours with the aromatic local herbs. The cuisine was first made famous by cookery writer Elizabeth David and today the well known local dishes include flavoursome "tapenade", "bouillabaisse", "ratatouille" and, of course, freshly grilled fish.
When visiting the region do not miss the local markets as is you will enjoy the stalls overflowing with mouth-watering food, straight from the land or the sea.
Provence in the Spring
22 - 27 April 2008
