Provence today is famous for its ros�. In the hearts and minds of winemakers, however, it is red wine that the region ought to be famous for. Few wine regions have a history so distinct from the wines that are made today - or such a distinction between the wines that the locals want, and the wines that sell well. As of 2024, red production has dropped to third place, behind ros� and white by volume. In The wines of Provence Elizabeth Gabay MW and Ben Bernheim analyse this split personality to help explain why and how the wines are made today. They define the wine region of Provence and explain how it differs from the neighbouring Rh�ne wine region in terms of history, landscape, wine culture and varieties grown. Exploring the differences between inland and coastal Provence, they assess the difficulties in distinguishing its appellations and profile the region's key producers. - Explains clearly the history, geography and terroir of Provence and details all the appellations of the region. - Examines the key historic grape varieties of Provence, explaining how the vineyard make-up has changed over the years and continues to evolve, including the introduction of new varieties with climate change resilience. - Unpicks the reasons behind the huge success of Provence ros� and assesses how this has affected the region's wine economy and reputation. - A thorough look at the Bandol AOC with its powerful, long aging reds. - Supported by colour photos, and maps detailing the appellations of the region. - Both authors live in Provence and are experts in ros� and the wines of southern France.
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