Concept
Provence wine
Related concepts (16)
Catalan wine
Catalan wines are those that are produced in the wine regions of Catalonia. Occasionally, the appellation is applied to some French wine made in the Catalan region of Roussillon and neighboring areas, also known as Northern Catalonia or the Pays catalans. The city of Barcelona is the capital of Catalonia and despite not being in a wine region (although a portion of the Penedès is in the greater comarca of Barcelona), it is the focal point of the Catalan wine industry: a primary consumer market, its port provides export functions and a source of financial resources and investment.
Vine training
The use of vine training systems in viticulture is aimed primarily to assist in canopy management with finding the balance in enough foliage to facilitate photosynthesis without excessive shading that could impede grape ripening or promote grape diseases. Additional benefits of utilizing particular training systems could be to control potential yields and to facilitate mechanization of certain vineyard tasks such as pruning, irrigation, applying pesticide or fertilizing sprays as well as harvesting the grapes.
Phenolic content in wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids.
Mourvèdre
Mourvèdre (also known as Mataro or Monastrell) is a red wine grape variety grown in many regions around the world including the Rhône and Provence regions of France, the Valencia and Jumilla and Yecla denominaciones de origen (DOs) of Spain, as well as the Balearic Islands, California and Washington and the Australian regions of South Australia and New South Wales, plus South Africa. In addition to making red varietal wines, Mourvèdre is a prominent component in "GSM" (Grenache, Syrah, and Mourvèdre) blends.
Spanish wine
Spanish wine (vinos españoles) includes red, white, and sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over 1.2 million hectares (2.9 million acres) planted in wine grapes, making it the most widely planted wine-producing nation, but the second largest producer of wine in the world, behind Italy and ahead of France and the United States. This is due, in part, to the very low yields and wide spacing of the old vines planted on the dry soils found in some of the Spanish wine regions.
French wine
French wine is produced all throughout France, in quantities between 50 and 60 million hectolitres per year, or 7–8 billion bottles. France is one of the largest wine producers in the world, along with Italian, Spanish, and American wine-producing regions. French wine traces its history to the 6th century BCE, with many of France's regions dating their wine-making history to Roman times. The wines produced range from expensive wines sold internationally to modest wines usually only seen within France such as the Margnat wines of the post war period.
Rosé
A rosé (ʁoze) is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The pink color can range from a pale "onionskin" orange to a vivid near-purple, depending on the grape varieties used and winemaking techniques. Usually, the wine is labelled rosé in French, Portuguese, and English-speaking countries, rosado in Spanish, or rosato in Italian.
Wine and food pairing
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine.
Carignan
Carignan (also known as Mazuelo, Bovale Grande, Cariñena, Carinyena, Samsó, Carignane, and Carignano) is a red grape variety of Spanish origin that is more commonly found in French wine but is widely planted throughout the western Mediterranean and around the globe. Along with Aramon, it was considered one of the main grapes responsible for France's wine lake and was a substantial producer in jug wine production in California's Central Valley but in recent years, it has been reborn as a flagship wine for many cellars in the south of France as well as in Catalonia.
Viognier
Viognier (vjɔɲje) is a white wine grape variety. It is the only permitted grape for the French wine Condrieu in the Rhône Valley. Outside of the Rhône, Viognier can be found in regions of North and South America as well as Australia, New Zealand, the Cape Winelands in South Africa, south Moravia region in Czechia, Israel and in Austria at Weingut Roland Minkowitsch. In some wine regions, the variety is co-fermented with the red wine grape Syrah where it can contribute to the color and aroma of the wine.