Winemaker Notes
VieVité is a versatile wine that caters to many various occasions and cuisines. VieVité pairs best with grilled white fishes, salmon, crab cakes with âoli sauce, prawns, lobster, ceviche, sushi and even a spicy seafood stew. Given VieVité’s fruit forward flavors, it will also balance out and complement dishes like tandoori Thai chicken, Indian curry dishes, and ethnic foods with spicy seasoning. VieVité is also great with Pasta with fresh puttanesca sauce, traditional Bouillabaise, and all Mediterranean cuisines with olive oil, garlic and herbs.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color depends on grape variety and winemaking style, ranging from pale salmon to deep magenta.
Cotes de Provence is an extensive but valuable appellation that includes vineyards bordering the main Provencal appellations. Its sites vary from subalpine hills, which receive the cooling effects of the mountains to the north, to the coastal St-Tropez, a region mainly influenced by the warm Mediterranean sunshine.
Here the focus is on quality rosé, as it defines four fifths of the region’s wines. Following in the rosé footsteps, a lot of new effort is going into the region’s red production as well. A new generation has turned its focus on high quality Grenache, Syrah, Cinsault and Carignan. Cotes de Provence white wines, which represent a miniscule part of the region as far as volume, are nonetheless worthy of consideration and can include any combination of Clairette, Semillon, Ugni Blanc and Vermentino.