Region · Provence, France
Provence
pro-VAHNSS
Rosé as a serious wine
Pale pink is the export. Bandol, Palette, and a new wave of reds and whites are the rest of the story.
- strawberry
- citrus peel
- garrigue
- white peach
- fennel
Most Provençal rosé is Grenache, Cinsault, and Syrah, direct-pressed, dry, and meant for the year. The best have texture and a bitter herbal finish, not just color. Bandol rosé, often Mourvèdre-led, can age.
Bandol rouge is one of France's great cellar reds. Cassis and Palette make serious whites. Do not reduce the region to a poolside cliché — even if poolside is a legitimate use.
Salade niçoise, grilled fish, aioli, and olives.
At the table
Service
Rosé 46–50 °F (8–10 °C); Bandol red 61–64 °F (16–18 °C).
