Provence wine growers will next week welcome a delegation of buyers from the US to a backdrop of spectacular growth in exports of rosé to the market, trade body the Conseil Interprofessionnel des Vins de Provence (CIVP) reveals.
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Provence is the world's largest wine region specializing in dry rosé, and Provençal rosé is a rising favorite among American wine lovers. In 2014 Provence rosé wine exports to the United States climbed 29% . In the same year U.S. retail sales of imported rosé wines grew by 41% on volume, extending a multi-year trend.
Three reasons for Provence rosé’s growing appeal? Its food friendliness, its gold standard quality, and the joie de vivre it reflects. More >
News and Events
Provence in the City 2015 (#PITC15)
The Wines of Provence annual spring tasting tour, Provence in the City, will take place March 2-5 this year in New York (March 2), San Francisco (March 4) and Los Angeles (March 5). Wines of Provence and producers from throughout the region will host seminars and tasting events for sommeliers, retailers, distributors, educators, and journalists.
More information on our Events page >
Provence rosé exports to the U.S. jump 29%
FROM 2013 TO 2014
In the Media
Provence wine growers will next week welcome a delegation of buyers from the US to a backdrop of spectacular growth in exports of rosé to the market, trade body the Conseil Interprofessionnel des Vins de Provence (CIVP) reveals.23 Sep
Provence winemakers are celebrating an outstanding vintage for the region’s rosé, with special potential noted for the region’s reds, according to the Conseil Interprofessionnel des Vins de Provence (CIVP).
View article >09 Sep
This summer, locally and nationally and more than ever before, has been a time to “drink pink.”
And there’s absolutely no reason to stop now.
View article >08 Sep
Labor Day weekend marked summer’s unofficial end, but there’s still time to celebrate the season with a bottle of some of the world’s best rosé wines.
Just what is a rosé? A rosé 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.
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As summer comes to a close, it’s the perfect time to stop and taste the rosé.
Fun fact: Rosé is actually not made by mixing white and red wine, as some believe. In general, it’s created through a process called maceration, which involves crushing red grapes and letting the skins sit in the batch for a bit. These skins leave behind a pinkish hue that varies in color depending on how long they rest in the mix.
View article >04 Sep
Reflecting on rosé sales from recent summers, it’s apparent that the pink juice has skyrocketed from regional popularity to requisite beverage option on wine lists across the country, a trend driven by wholesale wine buyers from New York to California. But a slurry of other factors—including availability, affordability and approachability, compounded with rosé's image as a beverage of luxury—have helped propel the drink into the national spotlight.
View article >21 Aug
When spring and summer approach, we read many articles extolling the greatness of dry rosé and its compatibility with these warmer seasons. Now that summer is winding down, many of us “automatically” begin looking to the more robust wines we’ve become accustomed to for the cooler months ahead. But one thing I’ve learned is not to abandon my love of dry rosé regardless of the temperature outside.
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