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Food and Wine

True Provençal cuisine is a very simple cuisine, which emphasizes the preservation of the taste and texture of fresh seasonal ingredients such as tomatoes, garlic, saffron, peppers, anchovies, olives, olive oil and wild herbs.

Provençal cuisine remains a world reference, along with locally produced olive oil, local truffles and all the tasty fruit and vegetables, thanks to the beautiful Mediterranean sun. Below is a list of the most traditional dishes, but keep in mind that most menus respect the seasons. In early autumn, the first game and wild mushrooms arrive. In January and February, truffles are in season, bringing their inimitable flavour to omelettes and pasta.

Winter is also the season for stews – beef or lamb cooked slowly in a wine and vegetable sauce. In April, asparagus appears, followed by beans, Cavaillon melons and Carpentras strawberries. Cherries follow in May and June, followed by peaches, nectarines, apricots and, possibly, figs, apples, pears and table grapes.


Food and Wine

The beauty of Provence is that you can go to any estate, you will always be warmly welcomed, no need to make an appointment or pay for your tasting. The atmosphere is always friendly and informal. 

That said, if you wish, The Luberon Concierge can organize a guided tour for you with the owner or cellar manager, who will be happy to reveal some of its trade secrets and share his anecdotes.

The Luberon has no less than 52 independent cellars, 10 cooperative cellars and a union of producers who produce quality wines in AOC and Vins de Pays. The three colours are represented in the region: 21% white wines, 53% rosé wines and 26% red wines.

White wines of the Luberon:
Refreshing for aperitifs with friends or with cheese at the end of a meal. The grape varieties that contribute to the elegant blend of Luberon white wines are white grenache, clairette blanche, vermentino, bourboulenc, roussanne, marsanne, ugni blanc and viognier. The aromatic diversity of the white wines is wide: the fruity ones range from peach to grapefruit tastes, and for complex blends, from toasted bread to honey.

Rosé wines of the Luberon:
The “pool wine”, the rosé, is the wine of conviviality par excellence.  Like the reds, the rosé wines of the Luberon AOC are mainly blended with syrah and black grenache, and a complement of mourvèdre and cinsault. With a beautiful freshness, their colour ranges from a very pale pink to a deep pink. The aromas range from fairly strong red berries, such as strawberry or redcurrant, to more exotic flavours.

Red wines of the Luberon:
Same blends for the red wines of the Luberon AOC as for the rosé wines. The reds are fruity, with aromas of red berries, and round on the palate. Some wines have peppery notes, but keep their characteristic freshness.

For those who cannot tolerate rosé in the evening, a proven solution is fresh red wine, a real marvel. But be careful to choose it carefully: it is best to seek advice from a professional before sticking your bottle of red in the fridge!

Over the years, the quality of red wines has improved, much to the delight of fine wine lovers.