Red Wine — the Provence Way
As well as producing very good rosés, Provence is also - and increasingly - capable of crafting very well structured red wines, some of which get better with age. These reds are underappreciated and begging to be discovered.
Young, lively and fruity red wine from Provence will ideally pair with grilled meats (with herbs de Provence), white meats, leg of lamb, cold pot-au-feu— or, something lighter like vegetable tian or delicious red tomatoes in olive oil. But wine connoisseurs know that you can get more and more Provençale reds which are excellent ‘vins de garde’ (wines for ageing). After aging to full maturity in barrels they have the body to pair with stronger dishes such as cooked meats, stews, gamy meats or strong cheeses. The main grapes used for red wines in Provence are: Syrah, Grenache, Cinsault, Tibourin (the latter two being typical Provencal), Mourvèdre, Carignan and Cabernet Sauvignon (the latter being seldom used in the region).
Did you know?
Serve young red wines at 14-16 ° C and ‘vins de garde’ at 16-18 ° C. For the production of red or rosé wine, the grapes are macerated after being crushed, which allows the extraction of more components of the fruit (and pigments). For a rosé maceration is shorter.