Provence is the spiritual home of pale, dry rosé, the style the rest of the world now copies. It runs along the Mediterranean coast of southern France, where sunshine, sea breezes and wild herbs shape wines made for the table. There is more than rosé here, too: the serious reds of Bandol and the saline whites of Cassis.
The world capital of pale, dry rosé
Around eight bottles in ten here are rosé, most from the vast Côtes de Provence and the cooler hills of Coteaux d'Aix. The style is pale, dry and delicate, built on Grenache and Cinsault with Syrah and a little Mourvèdre for grip. Expect fresh strawberry, white peach and citrus, lifted by the savoury herbal note the French call garrigue. Serve it well chilled with grilled fish or charcuterie, then explore more of our dry rosé once you find a house style you love.
Bandol reds, Cassis whites and Mediterranean depth
Rosé is only half the story. In Bandol, on terraces above the sea, Mourvèdre makes some of the finest reds in the south: dark, structured and gamey, ageing gracefully for fifteen years or more at estates like Domaine Tempier. Bandol also bottles a firm, long-lived rosé worth cellaring. Nearby, Cassis is a rare Provençal home for serious white wine, where Marsanne and Clairette give saline, herb-scented bottles made for bouillabaisse, a small but rewarding corner of France.
Provence wine FAQ
What food pairs with Provence rosé?
Think Mediterranean and light. Grilled prawns, salade niçoise, tapenade, goat cheese and herbed chicken all suit its dry, fresh style. It is also happy on its own at a summer lunch.
Should I cellar Bandol reds?
The best repay patience. A good Bandol needs a few years to soften its Mourvèdre tannins, and top cuvées drink beautifully at ten to fifteen years. Everyday Provence reds and rosés are best young.
How cold should I serve Provence rosé?
Well chilled, around 8 to 10°C, but not ice cold. Too much chill mutes the delicate strawberry and herb aromas, so take it from the fridge a few minutes before pouring.