Provence boasts some wonderful wines and here's where to find them, from the rich spicy reds of the Côtes du Rhône to the crisp, flinty whites of Cassis - not forgetting the essential rosés, of course (or the Avignon Popes' favourite tipple).
Apart from the articles displayed below,, there's even more about wine in other areas of the website.
Click here for our guide to the best wine drives of Provence, here to read about the remarkable Château La Coste winery and art trail near Aix en Provence and here for a tour of the quirky Corkscrew Museum and Domaine de la Citadelle winery just outside Ménerbes.
Arriving soon in Avignon: the long and eagerly awaited Carré du Palais, a sumptuous wine tourism complex which aims to push the region's Rhône wines into the same league as the more famous ones from Burgundy and Bordeaux.
On the place de l'Horloge right in the heart of the city, the Carré du Palais will be housed in the 18th century l'Hôtel Calvet de la Palun (formerly the Banque de France).
Inside you will find: the École des Vins du Rhône wine academy (with workshops in eight different languages), a gastronomic restaurant, a wine shop, a hotel-residence, shops selling gourmet produce from the region and a terrace bar overlooking the Palais des Papes.
Instead of banknotes and bullion, the former vaults will contain an even more precious treasure: thousands of bottles of fine Rhône wines.
The extensive renovation work has lasted rather longer than expected. The Carré du Palais was originally set to open in autumn 2014 but this has been repeatedly postponed. The ETA now is April 2017. Stay tuned for further developments!
A unique new wine, Le Guishu, based on fermented rice has just been launched. But, in spite of the name, it's not from the Far East. Instead, Le Guishu is made in France using rice grown in the Camargue.
The man behind the idea is the Bordeaux-based wine-maker Olivier Sublett, inspired by his Chinese fiancée, Yuan Guizhi.
He bottled this first batch in January 2016. It's a trial run of just 36,000 bottles but production will increase dramatically if the idea takes off.
We sampled Le Guishu this week at a private tasting in Jean-Luc Rabanel's Michelin-starred restaurant, L'Atelier, at the Feria du Riz in Arles. Pictured below (left to right): Yuan Guizhi, Olivier Sublett and Jean-Luc Rabanel.
It comes in three variants. All of them are very different from each other. And none of them tastes at all like Chinese rice wine or Japanese sake.
Le Sec, a crisp dry white with a hint of lychee and grapefruit, was our favourite, though it does cheat slightly by incorporating 20% white wine, from Charente. Monsieur Sublett hopes to source a Camargue wine to use next time round.
Le Non Filtré is a full, golden yellow wine based entirely on rice and resembles a Canadian Ice Wine, while L'Umani is a deeper, complex amber yellow and sweeter on the palate.
L'Umani found surprising favour with the Chinese, winning a prize this year at the International Wine competition of Hong Kong and China.
Quite a compliment considering that the orientals have been producing rice wine for over 9,000 years.
You can read more about Le Guishu and where to buy or try it here.
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