Provence

Although Provence is best known for its dry, crisp rosés, almost two-thirds of its wine production is in white and red wines. These can all be produced under the Cotes de Provence and Coteaux d’Aix en Provence appellations and can be very good. Reds are made from blends of Grenache, Syrah, Mourvedre, while whites are usually blends with Vermentino (locally called Rolle).

This is a mountainous and dry land, which makes organic farming much easier and more common. Nearly 3000 hours of sunlight per year, combined with the mistral wind that keeps disease out of the vineyard, creates ideal conditions for growing grapes.

Reds from Provence go well with meat and game, including lamb tagine, while whites pair particularly well with seafood, especially fish soups.