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French · VI The Beverage Tradition

Vins de Provence et du Languedoc

Provence et Languedoc-Roussillon

‹ The Beverage Tradition

I

Origin

The vineyards of the Mediterranean south are among the oldest in France, planted along the coast and in the hinterland long before the wines of the north were known. Provence and the Languedoc remain the great regions of rosé, of sun-ripened reds from blended varieties, and of sweet fortified wines, and they are carried today by cooperatives, family estates and growers of the appellations.

II

Description

Provence is above all a region of dry rosé, pale in colour and made chiefly from Grenache, Cinsault, Syrah and Mourvèdre (Vitis vinifera), with reds and whites from the same hills; Bandol, Cassis and Palette are named appellations of the coast. The Languedoc and Roussillon produce reds built on Carignan, Grenache, Syrah and Mourvèdre, whites such as Picpoul de Pinet, sparkling Blanquette de Limoux and the vins doux naturels of Banyuls and Maury. The range runs from light, dry and fresh to dark, structured and sweet.

III

The Thread

—Both are dry rosés of the warm Mediterranean belt, built on Grenache and made to accompany olive oil, garlic and grilled food. The Spanish wine is often aged briefly in oak and carries more weight, while the Provençal rosé is kept pale, crisp and unoaked. Spanish
—Like the vins doux naturels of Banyuls and Rivesaltes, it is a sweet wine of concentrated fruit that is served with dessert or at the end of the meal. Vin Santo is made from dried grapes and aged in small barrels, whereas the French wines are fortified with spirit during fermentation to keep their sweetness. Italian
—Port and the vins doux naturels of Roussillon share the principle of arresting fermentation with grape spirit to retain natural sugar. Port is made in the Douro with its own grape varieties and is aged in a different manner, giving a more powerful and spirituous wine than Maury or Banyuls. Portuguese
IV

Flavour Context

Dry Provençal rosé is drunk with bouillabaisse, aïoli, tapenade, grilled fish and dishes cooked with olive oil, garlic and herbs. Its acidity cuts through oil and its light red fruit stands up to garlic without overpowering the sea flavours. The structured reds of the Languedoc go with lamb, cassoulet and grilled meats, where their tannin meets the fat of the meat, and the sweet wines of Banyuls and Maury are poured with chocolate or blue cheese, whose bitterness and salt balance their sugar.

Pillars V — VII
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