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Wine
of Provence has no real summits. Compared to the Bordeaux and the Bourgogne, it
stands somewhere but who knows exactly where? So it is best to go out and
experience ourselves these wines, having not much in common with the previous
named nectars. Nevertheless, the Provence is one of the biggest wine producers
of France, carrying since years the burden of a threatening wine overproduction.
A small part is white wine, a bigger part the red and the biggest one the famous
Provencal rosé (personally never liked rosé, but my taste is not the
standard;-)) where you have to be careful although the quality seems to have
improved a lot these last years.
What
makes the wines of Provence so harsh and dry in taste? Well, don't forget that
there is 2850 hours of sunshine a year, rain is scarce but very heavy some
times, and in the summer temperatures can climb to huge figures! And to complete
the picture, here comes the mistral, the all cleaning and hard blowing wind
especially in the western part of Provence.
Provencal
wines are protected by two official labels. You
have the AOC (appellation d'origine controleé" and VDQS (vins délimites
de qualite superieure". They are checked officially about their
origin and specific characteristics. The best quality is undeniably the AOC like
the Bandol, Cassis, and a whole series of Cote de Provence. The VDQS wines are
of a much lower quality, produced mainly along the Coteaux d'Aix en Provence and
the Var. Notice that the wines from the region of Les Baux are in the Alpilles
and are called Coteaux des Baux. The famous Chateauneuf-du-Pape is an AOC from
the Cotes du Rhone and the wines of the cotes du Ventoux are in the same
denomination. The cotes de Luberon is a VDQS.
The
best wine guide for France is the yearly-published "Guide Hachette des vins
de France". Like in the red Michelin guide there are omissions, but no
mistakes.
There
is nothing more Provencal than ratatouille. But because it is rather inexpensive
you seldom see it in a Provencal restaurant!! The origin of ratatouille is from
Nice country. The main ingredients are: aubergines, courgettes, paprika, onions,
tomatoes and garlic, good quality olive oil, basil, parsley, flour, pepper and
salt. All this is mixed and simmers until it becomes a thick soup. You serve it
with your fish or meaty. Delicious!
Aioli
is principally a simple mayo made with olive oil and young Provencal garlic. But
in restaurants it means mostly a mixture of vegetables, eggs and potatoes served
with this sauce! It is a simple dish, so pay attention to certain restaurants
that are not afraid to charge you high amounts for this simple plate.
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