Wine Tours in Provence

Provence appellations and grape varieties

Provence is home to several prestigious appellations. The largest and most famous, Côtes de Provence, produces a wide variety of wines, but primarily rosé. The Bandol appellation is known for its full-bodied reds suitable for ageing made from the Mourvèdre grape, but excellent rosé wines are also produced in the appellation. The small coastal appellation of Cassis is famous for its white wines made from Marsanne and Clairette. Their minerality and crisp acidity, often with a salty note, reflect the influence of the sea. In the Alpilles mountains, the Baux-de-Provence appellation is known for its reds and rosés, often blends of Grenache, Syrah, and Cabernet Sauvignon, with an emphasis on structure and elegance.
The scope of blends possible with Provençal varietals means that everyone can find the wine they fancy. The main grape varieties in Provence include Grenache, offering fruit-forward flavours of red berries and a soft, warm character. Syrah grapes provide structure, depth and spice. Mourvèdre adds body, tannin and complex flavours of dark fruit, leather and herbs. Cinsault is often used in rosé blends for its delicate floral aromas and bright acidity. Vermentino, a white grape known for its crisp, citrusy profile is often used in white blends.

Provence highlights

With VINOTRIP, you can discover the region’s typical atmosphere through tastings organised for wine enthusiasts, but there are also lots of sites for history and heritage lovers to visit (Avignon’s Palais des Papes – one of the largest and most important medieval Gothic buildings). And don’t miss out on the region’s fields of lavender or the seaside resorts in Antibes, Saint-Tropez and Sainte Maxime.

Food and wine in Provence

The Mediterranean-inspired cuisine found in Provence is a natural partner for the region’s wines. You can’t go wrong pairing a crisp rosé with Provençal dishes like salade niçoise and ingredients like olive oil, fresh herbs, grilled fish, goat cheese or the sun-ripened vegetables in ratatouille. The region’s red wines (especially from Bandol), with their tannic structure and earthy flavours, pair well with game dishes like daube provençale or roasted lamb. The crisp white wines (Cassis and others) with their minerality create a refreshing balance with seafood, bouillabaisse (a Provençal fish stew) or a platter of oysters.

Getting to Provence

By plane: Fly into the Marseille, Avignon or Toulon-Hyères airport

By train: the Avignon high-speed (TGV) train station is a 2.5-hour from the Paris Gare de Lyon. There’s also a secondary train station with regional trains and direct Eurostar lines from London in the summer.

By car: Driving from Paris to Provence via French motorways (expect tolls) can take from 7 to 10 hours.