Grape Varietals

DECODING CÔTES DE PROVENCE ROSÉ

There are still people out there who think that rosé comes from blending red and white wines and others who (seriously) think rosé is made from a single grape variety called rosé. This article focuses on the traditionally dry, fresh, fruit-forward, pale-colored rosés that hail from the largest appellation in Provence, endeavoring to shed light on what to expect in a glass of such elixir. More informed readers may prefer to scoot right down to “Four Côtes de Provence Rosés” where a subset of our regular PWZ tasting panel decodes four premiere rosés from that appellation.

It sometimes seems the whole world is drinking rosé right now—the United States is second only to France in the consumption of rosé these days and the United Kingdom, Sweden, Canada, and Hong Kong have all seen significant growth in consumption.2 And yet, many people don’t have a clue about what’s in their glass, whether it is rosé from Provence or any of the other many countries where it is currently
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THERE’S VIOGNIER AND THEN THERE’S CONDRIEU

It was love at first sip. I was visiting the Tardieu-Laurent cellars in Lourmarin for a barrel tasting with Bastien Tardieu, lead oenologist for this renowned Rhône Valley négociant firm founded by his father Michel Tardieu and (former partner) Dominique Laurent. Jerry Clark, PWZ
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