Close your eyes and image it is August and you are in Provence. What do you see, smell, taste, and hear?
I see fields of sunflowers, groves of olive trees, vineyards, and overflowing stands of vegetables at farmer’s markets. I smell fragrant aromas of thyme, rosemary, lavender and the salty air of the Mediterranean Sea. I taste refreshing bright Provence Rosés, just picked tomatoes, zucchini, peppers, olives, olive oil, and fresh goat cheese. And I hear cheerful voices that are relaxing and enjoying summer in Provence.
This month the French Winophiles are dreaming of summer in Provence. Linda at My Full Wine Glass is our host, and you can be sure a taste of Provence with food and wine pairings will be my focus.
Provence Food
Provencal food and cooking are centered around the produce and ingredients of the Mediterranean. The food traditions highlight the changing seasons, and the cuisine is simple but bursting with flavor. Classic dishes of Provence include; Bouillabaisse (a fish stew), Salade Nicoise, Ratatouille, Aioli, Tapenade, Soupe au Pistou, Chicken au Pastis, Olive and Rosemary Fougasse, Pissaladière (pizza-like), Daube (winter stew made from beef or wild boar), and Socca ( chickpea pancake) just to name a few.
Provence Wines
Provence is the oldest winemaking region on mainland France, dating back over 2600 years. 90% of the production is rosé, 5% is white, and 5% is red.
Provencal wine producers craft their rosé, white, and red wines in two specific styles. Vins de Soif are thirst-quenching wines. They are light in body, crisp, refreshing, and meant to be enjoyed as an aperitif. Vins de Gastronomie is deeper in color, fuller-bodied, and more structured. These wines are intended to be enjoyed with a meal.
White Grape Varieties
Varieties Native to Provence
Blanqueiron – neutral blending grape
Pascal – neutral, low alcohol
Picardan – neutral, slightly musky, moderate acidity and alcohol
Varieties from South of France
Bourboulenc – moderate alcohol and high acidity
Clairette Blanche – high alcohol and low acidity
Marsanne – high alcohol and moderate to low acidity
Picquepoul – moderate alcohol and high acidity
Roussanne – high alcohol and acidity
Terret Blanc – moderate alcohol and acidity
Viognier – high alcohol and moderate to low acidity
Varieties from other regions of France
Chardonnay – high alcohol, high extract, and low acidity
Sauvignon Blanc – moderate alcohol and high acidity
Sémillon – high alcohol, high extract, and moderate to low acidity
Varieties from Italy
Rolle – moderate alcohol and acidity
Ugni Blanc – moderate alcohol and acidity
Varieties of unknown origin
Grenache Blanc (Spain or Sardinia) – high alcohol and low acidity
Muscat à Petits Grains (Greek or Italian) – high alcohol, high extract, good to high acidity
Pignerol – banana and honey flavors, trending down
Spagnol – white table grape and trending down
Red Grape Varieties
Varieties Native to Provence
Braquet – light pigment, aromatic, and bright acidity
Folle Noire – blending grape for pigment and tannin
Varieties from Southern France
Calitor – low pigment and alcohol
Cinsault – moderate to low pigment, low tannin, and moderate acidity
Clairette Rose – high alcohol and low acidity
Counoise – low pigment and tannin and good acidity
Syrah – high pigment and tannin with moderate alcohol and acidity
Terret Noir – high acidity and aromatic
Varieties from other regions of France
Cabernet Sauvignon – high pigment, tannin, and acidity with moderate alcohol
Varieties from Spain
Carignan – high pigment, tannin, and acidity
Mourvèdre – high pigment, tannin, acidity, and alcohol
Nine Main Provence AOCs
courtesy of WineFolly.com
- Côtes de Provence AOC – The largest AOC in Provence, it accounts for 75% of all the wine produced in Provence. Production is 90% rosé, 7% red, and 3% white.
- Coteaux d’ Aix-en-Provence AOC – This is the second largest AOC in Provence. Approximately 84% of production is rosé, 11% red and 5% white.
- Les Baux de Provence AOC – Les Baux de Provence is noted for the high number of organic and biodynamic producers. Red wine production leads at about 57%, rosé 39%, and white at 4%.
- Coteaux Varois en Provence AOC – Here production is 88% rosé, 9% red and 3% white. Limestone hills and mountains protect the AOC. The region’s higher elevation produces more powerful rosés.
- Palette AOC – This is the smallest AOC in Provence. Production is 44% red, 37% white, and 19% rosé.
- Cassis AOC – The vineyards of the Cassis AOC are between the sea and the Massif des Calanques (high, deeply creviced limestone cliffs) that protect the vines from the Mistral. It is the only AOC in Provence that produces primarily white wine at 67%, 30% rosé, and 3% red. White Cassis is mainly a Marsanne-Clairette blend.
- Bandol AOC – Most vineyards are on or near the Mediterranean coast. Bandol is one of Provence’s oldest wine-growing regions. After phylloxera hit in the 1880s, Mourvèdre became the region’s essential grape variety. Production in Bandol is 60% rosé, 30% red, and 10% white.
- Bellet AOC – This AOC produces equal amounts of rosé, red, and white wines.
- Coteaux de Pierrevert AOC This is the newest AOC in Provence and the most northern. The average altitude is about 1500 ft and has strong alpine influences. The wine style is more like the wines of the Rhône Valley. The production is 60% rosé, 30% red, and 10% white.
My Wine tasting Notes
2021 Sainte-Magdeleine Rosé, Côtes de Provence
13% abv | $32.00 Kermit Lynch Wine Merchant | 35% Grenache, 35% Cinsault, 20% Mourvèdre, and 10% Syrah
- Côtes de Provence AOC
- “La Ciotat” vineyard is located halfway between Cassis and Bandol near the Mediterranean Sea
- 4.5 ha. of vineyards planted 1979-1999 with an average age of 30 years
- Soils are clay and limestone
- Organic certified
Medium(-) salmon in color. Aromas of red fruit, citrus, and thyme. On the palate, medium bodied and acidity. Notes of red berries, wild herbs, orange, a hint of peach, and a savory saline minerality finish. A refreshing rosé ideal for sipping and pairing with food. This is summer in a glass with images of Provence.
2021 Clos Ste Magdeleine Cassis Blanc, Cassis
13% abv | Kermit Lynch Wine Merchant | 40% Marsanne, 30% Ugni Blanc, 25% Clairette, 5% Bourboulenc
- Cassis AOC
- 9 ha. of vineyards planted in 1972-2009 with an average age of 40 years
- Soils are clay and limestone
- Aging in stainless steel tanks and 2- 500L demi-muids on fine lees until spring or early summer, with no fining or filtration
- Organic certified
Medium yellow in color. Aromas of sea salt and wild herbs. On the palate, medium bodied and acidity. Notes of citrus, white peach, and saline minerality with a fennel finish. The texture is smooth and envelops the mouth with layers of flavors.
Taste of Provence Food and Wine Pairings
Summer Roasted Vegetables with Socca
Ingredients
- 1 small Japanese eggplants (4 oz.) cut into 1/2-inch thick slices
- 2 small green zucchini (10 oz. total) cut into 1/2-inch thick rounds if your zucchini is larger, quarter the zucchini before cutting into 1/2-inch thick pieces.
- 1 large sweet bell pepper cut into 1/2-inch thick strips
- 1 small red onion, cut into 1/4-inch thick rings
- 2 large garlic cloves, thinly slices
- 2+ tablespoons extra virgin olive oil + 2 teaspoons for tomatoes
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon Kosher sea salt
- freshly ground black pepper
- 1/2 pint cherry tomatoes, cut in half
- 2 thick socca (recipe follows)
- 4 oz. fresh soft goat cheese
- flaky sea salt
- 10 basil leaves, torn
- extra virgin olive oil for a finishing drizzle
Instructions
- Preheat the oven to 425℉ with the oven rack in the middle.
- Line a baking sheet with parchment paper. Add the eggplant, zucchini, peppers, onion, thyme, and garlic to the baking sheet. Drizzle 2 tablespoons of extra virgin olive oil over the vegetables and toss to coat them. In a small bowl add the cherry tomatoes and toss with 2 teaspoons of extra virgin olive oil and side aside.
- Transfer the baking sheet to the oven and roast for 25 minutes. Remove the baking sheet from the oven and turn and toss the vegetables around. Add and mix in the tomatoes with the rest of the vegetables. Return the baking sheet to the oven and roast for another 10-15 minutes
- Warm the socca in a hot oven on a baking sheet. Transfer the warm socca to a serving plate or large wooden cutting board. Sprinkle the crumbled goat cheese evenly over the socca and top with the warm roasted vegetables. Sprinkle with flake salt, basil, and a drizzle of extra virgin olive oil. To serve; cut into wedges.
Oven Socca - Chickpea pancakes
Ingredients
- 1 cup chickpea (garbanzo) flour
- 1 cup water
- 1/2 cup Parmigiano Reggiano, finely grated
- 2+ tablespoons extra virgin olive oil
- 3/4 teaspoon Kosher sea salt
- freshly ground black pepper
Instructions
- In a medium bowl add all the ingredients and whisk together until smooth. Cover with plastic wrap and set aside for 30 minutes at room temperature or refrigerate for up to one day.
- Preheat the broiler to high and position the rack 8-inches from the top. When the oven is hot, heat a 10-inch cast-iron skillet in the oven for 5 minutes.
- Carefully remove the skillet and add 1 tablespoon of extra virgin olive oil to the skillet and half the batter (about 3/4 cup). Tilt the skillet to evenly distribute the batter. Return the skillet to the oven and broil for about 6-7 minutes. The pancake should be browned on top. Slide the pancake on a plate and repeat with the remaining batter.
Lemon Chicken with Fennel, Olives and Herbes de Provence
Ingredients
- 2 medium fennel bulbs with fronds reserve the fronds to use as a garnish
- 2 lemons, halved then cut each half into three wedges
- 1 teaspoon Kosher sea salt
- 6 chicken thighs, with or without skin
- 3 large garlic cloves, minced
- 1-½ teaspoon Herbes de Provence
- 2 tablespoons extra virgin olive oil
- freshly ground black pepper
- 1/2 cup dry white wine
- grated lemon zest from one lemon
- 1/4 cup green olives, pitted
Instructions
- Cut the fennel bulb in half lengthwise. Cut each half into three wedges.
- In a large bowl, add the lemon wedges and sprinkle with salt. Add the chicken thighs, garlic, Herbes de Provence, and pepper. Turn and mix the ingredients. Set aside for 30 minutes for the flavors to infuse the chicken.
- In a heavy bottom Dutch oven (I used a Le Creuset) heat 1 tablespoon of extra virgin olive oil over medium-high heat. When the oil is shimmering and hot, add the chicken thighs (reserving the lemon, garlic and Herbs de Provence in the bowl) and sauté for about 5 minutes on each side or until lightly browned. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon of extra virgin olive oil to the Dutch oven and add the fennel. Reduce the heat to medium and sauté, stirring the fennel for about 8-10 minutes or until tender. Add the lemons, garlic, and Herbes de Provence and stir to combine. Add the wine and 1/2 cup of water to deglaze the pan. Return the chicken to the pot and cover. Reduce the heat to low and cook for about 45 minutes or until the chicken is tender.
- To Serve: Garnish with the fennel fronds, lemon zest, and green olives.
Sources: Wine Scholar Guild, Kermit Lynch Wine Merchant, Wine Folly
More Summer in Provence from the French Winophiles~
- “Wishing I were spending Summer in Provence with a Roche Bellemont Rose” on A Day in the Life on the Farm
- “Summertime Lobster Roll and a Provence Rosè” on Our Good Life
- “Summertime and the Living is Easy. Especially in Provençe” on Side Hustle Wino
- More than Rosé: Pairing a Provençal Red with a Smoked Paprika-Rubbed Pork Chop on Culinary Cam
- “A Taste of Provence: Food and Wine Pairings” on Always Ravenous
- “French Rosé Wine from Provence and beyond” on Wine Predator
- “Mourvèdre rules Bandol vineyards during summer in Provence” on My Full Wine Glass
OMG, the food, the wine, the flowers! This is heaven in a post. Those dishes look amazing, and I will have to try these recipes! I am not a big chicken fan, but your dish looks amazing!
Thanks, Robin! I have been such a fan of the Provence table; diving deeper into the wine regions and grape varieties just adds to my appreciation of this area.