{"id":68409,"date":"2015-03-27T18:47:00","date_gmt":"2015-03-27T18:47:00","guid":{"rendered":"https:\/\/henrik.www.ivinio.com\/?p=68409"},"modified":"2020-07-09T16:22:53","modified_gmt":"2020-07-09T16:22:53","slug":"rose-wine-from-provence-","status":"publish","type":"post","link":"https:\/\/www.ivinio.com\/en\/rose-wine-from-provence-\/","title":{"rendered":"Ros\u00e9 wine&#8230; from Provence !"},"content":{"rendered":"<p style=\"text-align: justify;\"><img decoding=\"async\" data-src=\"https:\/\/www.ivinio.com\/wp-content\/uploads\/modules\/file\/pictures\/5632.barbeyrolle.jpg\" style=\"--smush-placeholder-width: 378px; --smush-placeholder-aspect-ratio: 378\/600;float:right; height:340px; margin-left:10px; margin-right:10px; width:214px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/>Spring is here and days become longer and warmer. Soon we&#39;ll probably dare to&nbsp;go out on the terrace again, craving for a glass of good and fresh ros&eacute; wine.&nbsp;The demand&nbsp;is rather seasonal&nbsp;and ros&eacute; wine is mainly consumed during the warm part of the year.<\/p>\n<p style=\"text-align: justify;\">Ros&eacute; wine was for a long time regarded as a second category wine and many were those, who&nbsp;considered that the serious wine world consisted only of two wine colors; red and white.<\/p>\n<p style=\"text-align: justify;\">Today, things have changed and the truth behind the success of ros&eacute; wine in recent years is probably found somewhere between the fact that the ros&eacute; wine&nbsp;quality has improved considerably, and that ros&eacute; wine also suits perfectly well with the modern, easy-going life style when it comes to food and wine. Ros&eacute; wine has a very&nbsp;wide&nbsp;range of usage. It&nbsp;goes for example vey well together with&nbsp;exotic food, which has become part of our everyday food culture. In France, which&nbsp;represents 30% of the world production of ros&eacute; wine and not less than 37% of the&nbsp;world ros&eacute;&nbsp;consumption,&nbsp;ros&eacute; wine today represents&nbsp;1\/4th&nbsp;of all&nbsp;still wine consumed in France.<\/p>\n<p>Ros&eacute; wine is for some of us a relatively new trend, but what is forgotten is that ros&eacute; wine probably is the oldest wine&nbsp;ever produced, which both the antique Greeks&nbsp;and later the Romans drank&nbsp;during their era &#8211; a bright wine&nbsp;which&nbsp;most accurately&nbsp;can be defined as&nbsp;&nbsp;ros&eacute;&nbsp;wine.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<em>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Chateau Barbeyrolles<\/em><\/p>\n<p><img decoding=\"async\" data-src=\"https:\/\/www.ivinio.com\/wp-content\/uploads\/modules\/file\/pictures\/5628.sainte-lucie.jpg\" style=\"--smush-placeholder-width: 406px; --smush-placeholder-aspect-ratio: 406\/600;float:left; height:360px; margin-left:10px; margin-right:10px; width:244px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/>In France, ros&eacute; wine comes&nbsp;primarily from Provence, Loire and the Rh&ocirc;ne Valley. These &laquo;Big-3&quot; represent alone 71% of the total French ros&eacute; production. The biggest producing region is Provence. 90% of C&ocirc;tes-de-Provence is ros&eacute; wine and Provence alone represents 39% of the total French AOP-ros&eacute; production. The Provence ros&eacute;s are&nbsp;unique in many senses :<\/p>\n<p style=\"text-align: justify;\">\nFirst the color. Historically, it&#39;s the Provence&nbsp;ros&eacute;s which have been brightest in France and indeed even in international comparison. Provence ros&eacute;s have what&nbsp;we call a salmon pink color, which goes&nbsp;from a&nbsp;yellowish orange \/ pink color to a&nbsp;bright pink color&nbsp;with bluer hues.<\/p>\n<p>Several&nbsp;grape varietials are&nbsp;used&nbsp;for producing ros&eacute; wine in Provence. The Cinsault has a great importance for the typical Provence ros&eacute; wine, but also Syrah, Grenache, Carignan, Tibouren and the foremost Bandol varietal &#8211;&nbsp;Mourv&egrave;dre &#8211;&nbsp;are used. What is typical for Provence ros&eacute; wines&nbsp;is further that you may add up to 20% of white grapes into the wine composition. It is often&nbsp;the white&nbsp;varietal called&nbsp;Rolle (Vermentino in Italy)&nbsp;which is used,&nbsp;contributing to the aromatic complexity&nbsp;which is appreciated in ros&eacute; wines from Provence.&nbsp;It&#39;s always non-fermented white grapes which are used&nbsp;&#8211; not finished white wine mixed with the red grapes.<\/p>\n<p style=\"text-align: justify;\">\n&nbsp;<\/p>\n<p style=\"text-align: justify;\"><em>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp; Domaine Sainte-Lucie&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <\/em>The&nbsp;taste of&nbsp;ros&eacute; wine from Provence&nbsp;is appreciated for its light fruity structure.&nbsp;The palate&nbsp;has a&nbsp;fresh and natural fruit flavor. When the wines&nbsp;are young, they often&nbsp;bear hints of citrus and exotic fruits. But with age, the wines become rounder and&nbsp;have hints&nbsp;of candied fruit, dried fruit&nbsp;and in some cases also of honey or caramel.&nbsp;<\/p>\n<p style=\"text-align: justify;\"><img decoding=\"async\" data-src=\"https:\/\/www.ivinio.com\/wp-content\/uploads\/modules\/file\/pictures\/5630.mouresse.jpg\" style=\"--smush-placeholder-width: 700px; --smush-placeholder-aspect-ratio: 700\/560;height:400px; margin-left:200px; margin-right:200px; width:500px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><\/p>\n<p>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<em><a href=\"http:\/\/www.ivinio.com\/s\/search?q=mouresse\">Chateau Mouresse <\/a>&#8211; the whole ros&eacute; line-up<\/em><\/p>\n<p><img decoding=\"async\" data-src=\"https:\/\/www.ivinio.com\/wp-content\/uploads\/modules\/file\/pictures\/5631.bastide2lunes.jpg\" style=\"--smush-placeholder-width: 337px; --smush-placeholder-aspect-ratio: 337\/500;float:left; height:200px; margin-left:35px; margin-right:35px; width:135px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/>Ros&eacute; wines are said to be the easiest wines to produce, but if you want to make good ros&eacute; wines, it&#39;s maybe the hardest thing you can take on. Ros&eacute; wines are produced from grapes varietals with red skin and white juice. The classical technique, <em>technique de saign&eacute;e <\/em>(<em>blood drop <\/em>technique) is basically the technique used to produce red wine with red grapes. The grapes are let, directly after harvest, to macerate between 2-20 hours in order to let&nbsp;the red&nbsp;skin secrete its valuable aromas and its red color. The temperature during the process is controlled at 16-20 &deg; C. When&nbsp;it&#39;s time&nbsp;and the color and the aromas from the&nbsp;grape&nbsp;skin has&nbsp;secreted sufficiently,&nbsp;the process is stopped by&nbsp;separating a portion, or all of the grape juice from the seed and grape skin mixture. You could say that the grape pulp is drained of its juice, or &laquo;its blood&quot; (saign&eacute;e). The remaining pulp continues to macerate and is used&nbsp;for&nbsp;producing red wine. The fermentation of the ros&eacute; wine only&nbsp;begins when the colored grape juice has been extracted.<\/p>\n<p style=\"text-align: justify;\">&nbsp;<\/p>\n<p style=\"text-align: justify;\"><img decoding=\"async\" data-src=\"https:\/\/www.ivinio.com\/wp-content\/uploads\/modules\/file\/pictures\/5639.pierre-200x300.jpg\" style=\"--smush-placeholder-width: 200px; --smush-placeholder-aspect-ratio: 200\/300;float:right; margin-left:10px; margin-right:10px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><em>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Domaine des 2 lunes<\/em>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Pierre Audemard from <a href=\"http:\/\/www.ivinio.com\/s\/search?q=giscle\">Domaine de la Giscle <\/a>explains that today there&nbsp;are equipments&nbsp;which perform the process automatically and also hermetically which&nbsp;completely&nbsp;excludes the risk of oxydation during the process. This&nbsp;drastically reduces the&nbsp;need for&nbsp;sulphites in the winemaking. The equipment is however very expensive, between 100-200.000 &euro; per tank. To produce good ros&eacute; wines&nbsp;is thus both expensive and difficult, and&nbsp;it&#39;s easy to understand that traditional wine-growers reacted violently when Brussels with Barroso at the forefront, in 2009, intended to authorize, like for example in Australia and South Africa ,&nbsp;the production of ros&eacute; wine as a simple mixture of red and white wine.<\/p>\n<p>Alongside the <em>Saign&eacute;e technique<\/em>, there&nbsp;is a less used technique called <em>pressurage direct <\/em>(direct pressure). It&#39;s the same technique as used&nbsp;when producing&nbsp;white wines, but in this case&nbsp;with red grapes. The red grapes are pressed immediately after the harvest and the first colorless grape juice is&nbsp;mixed with the more colored press juice. This technique is considerably cheaper, the equipment is smaller in volume and less costly. The vinification also goes much faster&nbsp;since you don&#39;t need to macerate the grapes emphasizes Pierre Audemard at the <a href=\"http:\/\/www.ivinio.com\/s\/search?q=giscle\">domaine de la Giscle<\/a>. This is a technique that can provide good wines, but in that case in small volumes and&nbsp;not industrially. The color of these wines can be almost&nbsp;transparent&nbsp;since the grapes&nbsp;don&#39;t macerate, but the color comes from mixing with colored press juice&nbsp;.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<\/p>\n<p style=\"text-align: justify;\"><em>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Pierre Audemard &#8211; Domaine de la Giscle&nbsp;&nbsp;<\/em><img decoding=\"async\" data-src=\"https:\/\/www.ivinio.com\/wp-content\/uploads\/modules\/file\/pictures\/5635.giscleros.jpg\" style=\"--smush-placeholder-width: 388px; --smush-placeholder-aspect-ratio: 388\/750;float:right; margin-left:30px; margin-right:30px\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" class=\"lazyload\" \/><\/p>\n<p style=\"text-align: justify;\">This is also a technique&nbsp;which,&nbsp; when misused, allows the production of quick-produced, less expensive, bright wines, often&nbsp;rich in sulphites. The color is not the only criterion for the ros&eacute; wine to be of outmost quality. Ros&eacute; wines from for example&nbsp;Tavel, Roussillon or Marsannay in Burgundy&nbsp;are darker in color, but are still considered to be among the best French ros&eacute; wines. At the end it&#39;s all very much a question of personal taste and bright ros&eacute; wines are today very popular.<\/p>\n<p style=\"text-align: justify;\">\nRos&eacute; wines should preferably be drunk young if you want to preserve the fresh and crisp taste,&nbsp;preferably&nbsp;in the year following the harvest. A well-made ros&eacute; wine can be stored for 2-4 years, but the taste evolves and will become rounder and lose fruitiness. In addition to this, there are ros&eacute;s&nbsp;which have been stored in oak barrels and these premium&nbsp;ros&eacute; wines&nbsp;can be stored up to 5 years without problem.<\/p>\n<p>The serving&nbsp;occasions are very different when we talk ros&eacute; wine. Most people probably think of the aperitif moment&nbsp;in the summer months, but ros&eacute; wine&nbsp;can also replace a&nbsp;white wine when serving a fish dish. Ros&eacute; wine&nbsp;can be served with both pizza and pasta dishes and can actually be a very good choice for grilled meat, especially if you use spicy marinades which can&nbsp;be difficult to serve with red wine. Ros&eacute; wines are excellent for exotic foods such as sushi or spicy dishes and the fresh ros&eacute; wine&nbsp;taste gives a nice counterbalance. Last but not least, oak barrel stored premium ros&eacute;s may very well replace a buttery Burgundy wine, served together with&nbsp;a fish with melted butter or indeed even replace a red wine when serving chicken or red meat.<\/p>\n<p>Ros&eacute; wine is definitely here to stay and wine consumers currently have three equally worthy colors of wine&nbsp;to choose from. Provence ros&eacute;s&nbsp;are very good in terms of quality and they are the wines we advocate until the contrary is proved.<\/p>\n<p style=\"text-align: justify;\">&nbsp;<\/p>\n<p style=\"text-align: justify;\">Source for numbers : Appellation C&ocirc;tes de Provence<\/p>\n<p style=\"text-align: justify;\">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<em> Moulin de l&#39;Isle &#8211; Domaine de la Giscle<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Springtime has arrived&nbsp;and so has the ros&eacute; season !<\/p>\n","protected":false},"author":1746,"featured_media":68411,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[7739],"tags":[],"class_list":["post-68409","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Ros\u00e9 wine... from Provence ! 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