Provence (ProvenÃÆ'§al) wine comes from a French wine-producing region in Provence in southeastern France. The Romans called that area provincia nostra ("our province"), naming its territory. Right in the south of the Alps, it was the first Roman province outside Italy.
Wine has been made in this region for at least 2,600 years, since the ancient Greeks founded the city of Marseille in 600 BC. Throughout the history of this region, the maintenance of wine and wine-making has been influenced by the cultures that have existed in Provence, which includes Ancient Greece, Rome, Gauls, Catalysts, and Savoyards. These diverse groups introduce a variety of wines to the region, including grape varieties of Greek and Roman as well as Spanish, Italian and traditional French wine wines.
Today the region is famous for its rosÃÆ' © wine, although wine critics like Tom Stevenson believe that the best wine in the region is spicy, full of flavored spicy wine. Wine Rosà © currently accounts for more than half of ProvenÃÆ'§al wine production, with accounting for red wine for about a third of the region's production. White wine is also produced in small quantities throughout the region with the area of ​​Cassis' specialist Appellation d'origine contrÃÆ'Â'lÃÆ'  © e (aOC) specializing in white wine production. CÃÆ'Â'tes de Provence is the largest AOC followed by Coteaux d'Aix-en-Provence. The Bandol region near Toulon is one of the more internationally recognized ProvenÃÆ'§al wine regions.
Video Provence wine
Histori
The exact moment when viticulture begins in Provence is difficult to quantify. The earliest inhabitants may have used native vines to produce wine before the Phocaean Greeks completed Massalia in 600 BC. Archaeological evidence, in the form of amphora fragments, shows that Greeks produce wine in the region as soon as they settle. By the time the Romans reached that area in 125 BC, the wine produced there had a reputation throughout the Mediterranean for high quality. Over time, the viticulture and style of wine making in Provence has been influenced by various people, rulers, and cultures, including Saracens, Carolingians, Holy Roman Empire, Count of Toulouse, Catalans, Renà ©  © I of Naples, House of Savoy, and Kingdom Sardinia.
At the end of the 19th century, the phylloxera epidemic reached Provence and destroyed the wine preservation of the region. Many vineyards are slow to be replanted and some are turning to high quality but lower Carignan grapes. The arrival of the 19th century rail system opened new markets such as Paris in the north, and in the 20th century, as tourism flourished along the French Riviera, rosé production increased as a complement to regional cuisine serving dishes such as bouillabaisse and aioli.
Maps Provence wine
Climate and geography
Provence has a classic Mediterranean climate, with the sea forming its southern border. Light winters are followed by a very warm summer with little rainfall. Sunlight is found abundantly in this region with grapes that receive more than 3,000 hours per year, twice the amount required to ripen the wine completely. This abundance does have a detrimental effect on the potential for ripening of grapes if the vineyard owner is not careful. The strong mistral breeze from the north gives a positive and negative influence on the maintenance of wine. While it can cool grapes from heat and dry wine after rain, provide protection against rotting and wine, it can also damage vines that are not trained safely and protected by hilly landscapes. In an area where the wind is very strong, the ideal vineyard location is on the hillside facing south towards the sea, with the hill providing some sanctuary of the mystical forces. In those areas, the type of grape varieties grown will also play a role because the south-facing slopes receive the most sunlight and in warm climates can easily expose early and earlier breeding varieties to be more suitable on the north-facing slopes.
The land in Provence is diverse, lacking uniformity and generalization. In remote areas, such as Cassis AOC and near the Mediterranean coastline, there are limestone deposits and shale. This area tends to be planted with white grapes that perform better on that type of soil.
Some coastal areas of this region have more land with more sekis and quartz in their composition while more land clays and sandstone.
Wine region
Provence has eight major wine regions called AOC. CÃÆ'Â'tes de Provence is the largest followed by Coteaux d'Aix-en-Provence. Other important wine regions include Les Baux-de-Provence, Coteaux Varois en Provence, Coteaux de Pierrevert, Bandol, Cassis, Bellet and Palette. Sub-appellations include the Frà © á jus region, La Londe, Pierrefeu and Montagne Sainte-Victoire. The CÃÆ'Â'tes du Luberon AOC in Vaucluse dÃÆ'  © partement is sometimes quoted by some sources with Provence because of some similarities in the style of wine; it is part of the RhÃ'nene wine region and its type is closer to its neighbor on the northern border, CÃÆ'Â'tes de Ventoux AOC, also the RhÃÆ'Â'ne wine. This area has some vin de pay designations, with Bouches-du-RhÃÆ'Â'ne, near Aix-en-Provence, being one of the most commonly seen designations abroad.
The AOC Bellet is in southeastern Provence, near Nice having a significant Italian influence with its main white wine made from Vermentino's Italian grape vine, known in France as Rolle. Other grape varieties include Chardonnay, Clairette, Mayor, Muscat Blanc ÃÆ' Petits Grains, Pignerol, Braquet, and Roussanne. Although white wine receives more international attention, production at Bellet is almost the same in white, red and rosé wines with most being consumed by tourists to the French Riviera.
The AOC Palette is the smallest main wine area in Provence with most vineyards owned by ChÃÆ' Â ¢ teau Simone. The region lies in limestone calcareous soil especially calcareous and produces similar wines in style to the southern RhÃÆ'Â'ne region. Major wines in the region include Cinsaut, Grenache, MourvÃÆ'¨dre and Ugni blanc.
Coteaux de Pierrevert AOC is a small wine area located around the village of Pierrevert in the northeastern part of Provence. The red, white and rosé wines are mainly made from Grenache, Syrah, Cinsaut, Clairette and Rolle. The climate here is cooler than in other parts of Provence and the wine is lighter in the body than any other area in the region.
CÃÆ'Â'tes de Provence AOC
The CÃÆ'Â'tes de Provence AOC is a large, non-contiguous wine region that includes over 85 communes in the eastern region of Provence. These territorial boundaries extend from the alpine hills near Draguignan to the coast of Saint-Tropez. The non-contiguous parts of this region include the southeast AOC Palette land and on the outskirts of the wine regions of Bandol and Cassis. The mountainous areas near Villars-sur-Var in the northeastern part of the region include vineyards that can label their wines as CÃÆ'Â'tes de Provence. This region accounts for nearly 75% of all wine production in Provence with accounting rosÃÆ' Â © about 80% of production. While the number is increasing, about 15% of the wine production is red wine with the remaining 5% white. The main grape varieties are Carignan, Cinsaut, Grenache, MourvÃÆ'¨dre and Tibouren with increased use of the use of Cabernet Sauvignon and Syrah. To improve the quality, manufacturers limit the number of Carignan used in rosÃÆ'Â © and red wine production, using a maximum of 40% permitted in wine and require that at least 60% of the mixture comprises Grenache, Cinsaut, MourvÃÆ'¨dre and Tibouren. There is also an AOC requirement that at least 20% of rosÃÆ'Â Â © should be mixed from grapes produced by the masignation method of saignee .
There are more experiments in the methods used by the new generation of wine makers who begin to incorporate non-traditional rosae production methods including the use of oak barrels for aging and fermentation. Other winemakers tend to use temperature controlled tanks that allow a cooler fermentation process that is more suitable for white wine production. There are still remnants of traditional wine in CÃÆ'Â'tes de Provence and some manufacturers still use traditional regional wine bottles that have a distinctive shape that is between amphora and pin bowling vessels.
Coteaux d'Aix-en- Provence and Les Baux-de-Provence
Coteaux d'Aix-en-Provence AOC is the second largest ProvenÃÆ'§al wine, covering over 50 communes in western and northwestern Provence. This area consists of the city of Aix-en-Provence and the surrounding communes. Almost 60% of production is red wine, followed by 35% rosÃÆ'Â © and 5% white wine. Major wine varieties include Grenache, Cinsaut and MourvÃÆ'¨dre, and Cabernet Sauvignon was introduced to the region in the 1960s. The cuttings come from the estate of Bordeaux ChÃÆ'Â ¢ teau La Lagune. The main white grape wines of the Coteaux d'Aix-en-Provence include Bourboulenc, Clairette, Grenache blanc, Chardonnay, Sauvignon blanc, and Semillon. Some producers produce white wine nouveau (young wine) released in December after harvest and only two weeks after Beaujolais nouveau release. Unlike the red Beaujolais wine, the ProvenÃÆ'§al white wine is not required to have the words nouveau or primeur on the label.
Inside the Coteaux d'Aix-en-Provence there is a smaller AOC Les Baux-de-Provence given the AOC status in 1995. The climate of this region is very hot with the surrounding valleys known as Val d'Enfer (Valley of Hell). The vineyards are centered around the village on the hilltop of Les Baux-de-Provence and the red wine varieties reach about 80%. with some white wine and a dry rosae. Leading wine varieties are Grenache, MourvÃÆ'¨dre and Syrah. The AOC rule requires that no two varieties can compose more than 90% of mixtures with Carignan, Cinsaut and Counoise allowed but at maximum use of 30%. Use of Cabernet Sauvignon grows in prevalence but is limited to a composition of not more than 20% of the mixture. The rosÃÆ'Â © s of Les Baux-de-Provence consists of at least 60% of Cinsaut, Grenache and Syrah with the same requirements for red wine AOC that no two grape varieties compose over 90% of the mixture. Baux-de-Provence is the first AOC to require all vineyards to be cultivated biodynamically. The rule was adopted because producers have turned to organic grape farming, eliminating the use of chemicals that can easily be dispersed from vines by a strong Mistral wind. Bandol
Bandol AOC, located near the east coast of Marseille and Cassis, is one of the most famous wines in the Provence region. Based around Bandol fishing village, west of Toulon, AOC is produced by 8 communes with silicon & amp; lime soil. The warm soil and climates of the beach are perfect for mature MourvÃÆ'¨dre grapes, which are the main varieties. For red wine and red wine, MourvÃÆ'¨dre should explain at least 50% of the mix, although most producers will use more, with Grenache and Cinsaut usually supplementing the composition. Syrah and Carignan are limited in Bandol to a maximum of 15% of the mix or 10% individually. Almost 70% of the production is red wine with rosÃÆ'Â © and a small amount of white wine that make up the rest. Red wine Bandol is characterized by a dark color with rich flavors of black fruit, vanilla, cinnamon and leather and usually takes at least 10 years of aging before it develops completely, although some are produced to be drunk within three years. Before release, the wine must be at least 18 months old in the oak tree. White wine Bandol mainly consists of blanche Clairette, Bourboulenc and Ugni blanc. Previous Sauvignon blanc is used and is not prohibited by AOC rules. The rosÃÆ' Â © s of Bandol is characterized by a spicy and earthy flavor that can resemble Rosne Roses from the AOC Tavel, with some having strawberry notes.
Bandol is the only French wine dominated by the MourvÃÆ'¨dre wine, which reveals differently depending on the particular terroir of the region. The land in the northwest region, from the commune ÃÆ' â € ° venos to Saint-Cyr-sur-Mer, consists of small pebbles and produces lighter and more refined grapes. In red clay scattered throughout the region, the resulting wine is very tannic and must be forged with increased mixing of Cinsaut and Grenache. Grenache grapes themselves are usually grown on the northern slopes that face cooler to prevent the wine from over-ripening and make the wine very alcoholic. Relative sterility of soil throughout the region helps keep the yield low with the Bandol region having some of the lowest yields in France. The use of mechanical harvesting is impractical because the terracing style is used on the hillside and is prohibited by the AOC rules.
Cassis
The AOC Cassis, located along the coast between Marseilles and Bandol, is unique in the wine region of ProvenÃÆ'§al, due to a white wine composed over 75% of its production. The land of AOC Cassis is mainly limestone, which is perfect for the cultivation of Clairette, Marsanne, Ugni blanc and Sauvignon blanc, the main varieties of the area. Dry white grapes are characterized by their full bodies, low acidity and herbal aromas paired well with local seafood dishes such as bouillabaisse . Local consumption has exceeded inventory and has limited the number of exportable Cassis wines. Local laws are being developed in the region to protect vineyards from being ruled by commercial and residential development of the city of Marseilles.
Coteaux Varois
The Coteaux Varois AOC covers the central region of Provence, in Var dÃÆ' Â © partement from which the name of the territory originated, between CÃÆ'Â'tes de Provence AOC and Coteaux d'Aix-en-Provence AOC. This region is protected by the surrounding Sainte-Baume mountains that have a tempering effect on Mediterranean influences common throughout Provence. This is most evident in the vineyards around Brignoles where cold climates cause the harvest will be made in November, a few weeks after most of the ProvenÃÆ'§al wine region has been harvested in early September. This unique terroir has driven interest from Burgundy wine producers such as Maison Louis Latour to experiment with Pinot noir planting. This region started as a vin de pay and was upgraded to Vin DÃÆ'Â © limitÃÆ'Â © de QualitÃÆ' © SupÃÆ'Â © rieure (VDQS) status in 1985, followed by status AOC in 1993. More than 60% of production in this region is rosé with or about 33% red wine and a little white wine. Major grape varieties in the region are Grenache, Cabernet Sauvignon, Cinsaut, MourvÃÆ'¨dre, Syrah and Carignan.
Plantations classified
Provence is the only French wine region outside Bordeaux that has developed a secret rating for wineries. (Burgundy, Champagne, and Alsace classify their vineyard area, not the wineries).
On July 20, 1955, 22 years before the Cotes de Provence wines of their origin ContrÃ'lÃÆ' © e, fourteen of the wineries ProvenÃÆ'§al successfully officiellement designata Sendiri Crus Filed  © s based on one year of evaluation plantation history, wine making and reputation of the wine cellar and the quality of the vineyard as a whole, and including
- Brancanon Castle in Bormes-les-Mimosas
- Clos Cibonne in Le Pradet
- Galoupet Castle in La Londe-les-Maures
- Domain Jas d'Esclans in La Motte
- Mauvanne castle in Hyeres
- Chà ¢ teau Minuty in Gassin
- Clos Mireille in La Londe-les-Maures
- Rimauresq domain in Pignans
- Roubine Castle in Lorgues
- ChÃÆ'Â ¢ teau Ste. Marguerite at La Londe-les-Maures
- Castle St. Maur in Cogolin
- ChÃÆ'Â ¢ teau Ste. Roseline in Les Arcs
- Saddle Castle in Taradeau
This rating is not based on quality, despite the creation of a vague Charter of Excellence (consisting only of eight of the eighteen Crusaders). Some producers make second or third (lower) wines which they also mark the cruel class of de Provence. Also, no geographical boundaries are implied, so the producers buy and sell new land, sometimes far from the original wine, the wine from the vineyards becomes a cruel class. In addition, the list can not be changed, no new winery can be added and wine can not lose the cruel class status. The 18 lucky owners only benefit from classification, no matter how good the wine is.
grape varieties
The main wine range in the whole of Provence is MourvÃÆ'¨dre, which is a major component in many red and rosÃÆ'Â © s. Provence makes over 1,000 varieties of wine. It is often mixed with Grenache and Cinsault, with the latter being used as an important component in most of the rosÃÆ'Â ©. Cabernet Sauvignon and Syrah became famous, although some of the traditional wine makers of ProvenÃÆ'§al saw the wine with suspicion and a sign of globalization and attracted international appetites. Over the last century, Carignan has become a premier wine but as more manufacturers aim to improve the quality of wine use this high level has declined. Other important grape varieties, used mainly in blending, include Braquet, Calitor, Folle and Tibouren. The main white wine wines of Provence include varieties of RhÃÆ'Â'ne Bourboulenc, Clairette, Grenache blanc, Marsanne and Viognier as well as Chardonnay, Sauvignon blanc, Semillon, Rolle and Ugni blanc.
Throughout its history, many grape varieties have grown in present-day Provence, including Pascal blanc.
The style of wine and food pairs
Wine expert Karen MacNeil notes that most well-made examples of ProvenÃÆ'§al grapes have flavors and flavors that reflect the region's garrigue landscape that includes wild lavender flowers, rosemary and thyme. The rosÃÆ' Â © s area is usually dry with zestiness that comes from their acidity. Red and white are characterized by intense and intense aromatic bodies. The nature and the impression of wine change significantly depending on whether they are consumed as a drink or paired with food, especially the traditional flavors of ProvenÃÆ'§al cuisine. Grape rosÃÆ' Â © especially famous for its ability to pair up well with garlic based dishes, such as aioli.
See also
- Provence and CÃÆ'Â'te d'Azur Cuisine
- List of Vins de Primeur
References
External links
- Provence Wine Official Sites
- Map of the wine region
- Bandol wine profile
- Bandol and CÃÆ'Â'tes de Provence Wine
- Provence wine tours
Source of the article : Wikipedia
0 Comments