The Wines of Provence

The A.O.C Wines of Provence

Ten official appellations

Vines existed in Provence before the Greeks arrived in 600 B.C.; however it was first the Greeks, followed by the Romans, who introduced systematic growing and pruning techniques to Provence. The region has 3,000 hours of sunshine a year and very little rain - the classic Mediterranean climate ... more...

The Wines of the Côtes du Rhône

A brief history

The Rhone Valley, by its very nature, has always been the ideal route between the Mediterranean and northern Europe and the Atlantic. The Ancient Greeks used the Rhone to travel into the heart of Gaul to carry out trade ... more...

An Introduction to Wine

Everything you always wanted to know about wine in brief

A brief introduction to wine, its components and how it is made. Wine is produced from the fermented juice of the grapes of the Vitis Vinifera, a species of vine known to man for millennia. A number of natural factors are important ... more...

Evaluating the Color of Wine

Color and Appearance

The most immediate aspect of the appearance of a wine is its color. Other features to note are clarity, fluidity and effervescence. Commercial wine, whatever its category should be clear, perfectly transparent and free of deposits or suspended particles. Any sign of cloudiness indicates a defect. A fine wine of any color at its prime should be not only clear but also bright with a luminous quality. ...
more...

The Aromas in Wine

Recognizing specific odors

When describing the aromas found in wine, the first impression to describe is that of the intensity, persistence and general quality of the aromas or "nose". The second stage involves noting the general character of the nose. The final stage consists in identifying specific aromas: intensity, persistence, quality ...
more...

Describing the Taste of Wine

Taste and the tactile components

Describing how a wine tastes involves evaluating various aspects of the wine: the relationship of sugar content and acidity; the tactile components of the wine, including alcohol content, tannin levels and the wine's body and texture; the wine's finish - any lingering sensations; as well as the overall balance and harmony of the wine. This article will guide you through the various tastes associated with describing a wine's taste ...
more...

Matching Food and Wine

Bringing out the best of both worlds

The successful combination of food and wine at table brings out the best in both the meal and the wine. Rules about matching food and wine aim to provide guidance in this difficult art. They should not however be interpreted so rigidly that they ... more...

Defects in Wine

Affecting the taste and odor

Some minor changes in the condition of a wine are of a nature that will not detract from the wine's aroma or flavor. The most common example is the precipitation of tart rates, yeasts or coloring substances, which form sediment in the bottom of the bottle ... more...

The Role of Wine in Diet and Health

What is a healthful consumption?

Making Sparkling Wines

Two methods

Rosé Wine

The refreshing 'other' choice

Real Rosé is real wine that's produced in a manner that emphasizes the freshness and charm of youth. It is typically meant for early consumption, but not limited to a six-month shelf life like fruit juice ... more...

Learning how to taste wine

Taste with your brain not with your tongue

It's a beautiful, hot sunny day in Provence. Not a cloud in the sky. The olives trees are shimmering in the warm breeze. On the terrace, under the white parasol, a few old friends of yours have gathered for lunch, lively conversation and good fun. The wine is flowing: Cotes de Provence Rosé 2004, which you bought at small nearby vineyard. There is laughter, a tomato salad, good bread, bad jokes and old stories from school way back when ... more...

A Short List of Wine Terms

A Short List of French Wine Terms

Best Wines to Drink with Bouillabaisse

Find a fresh, young wine

As always with fish, I tend to prefer white or rosés since I find red wines to take a “metallic” taste with fish dishes.  Granted, it could be strictly a personal preference since I obviously do not know how other people’s palates react. For Bouillabaisse, the choice is simple: a white or rosé de Provence ... more...