Provence has some of the best vine-growing territory in the world, with a perfect Mediterranean climate tempered by the cooling effects of the sea. The region produces a broad range of wines, the majority of which pair effortlessly with the light, herb-infused cuisine of Provence.
Bandol, arguably the most significant appellation in Provence, produces spicy, earthy, rich red wines. These tend to be big and well-structured, relying on the Mourvèdre grape for their power. Vines in Bandol are grown in very meager soils of gravel, clay, and limestone: this, combined with the hot, dry coastal climate, gives these thick-skinned berries exactly what they need in order to thrive.
Wines from Côtes de Provence, which can be red, white or (most commonly) rosé, are the Provençal wines most likely to be encountered in the U.S. These fresh and fruity rosés represent about 80% of the region's production, and are usually blends of Cinsault, Grenache, Mourvèdre, and Syrah.
These wines are enjoyed throughout the Riviera, and a sip might just transport you there (which is especially nice when the rain clouds are gathering in New York).