Travel Reference
In-Depth Information
Provençal Tipples
Bacchalian Pleasures
Provençal wines are by no means France's most sought-after, but making and tasting them
is an art and tradition that bears its own unique and tasty trademark. Most wines carry the
name of the château or
domaine
they are produced on.
REGIONAL WINES
Before & After Digestion
Aperitifs and
digestifs
(post-dinner drinks) are part and parcel of Provençal dining. The
region is home to an array of syrupy, alcoholic beverages; amongst the better known
you'll find:
»
Liqueur de Châtaignes
A chestnut liqueur
best added to wine for a
kir.
»
RinQuinQuin
A peach-flavoured aperitif.
»
Vin d'oranges amères
A bitter orange-fla-
voured aperitif.
»
Vin de noix
Walnut-flavoured aperitif.
Legend has it that the unorthodoxly-named Fast
Bastard Gigondas vintage was named after oenolo-
gist Thierry Boudinaud allegedly told his English
partner Guy Anderson upon tasting the wine: 'Now
zat iz what you call eh phet bast-ard'.
»
Farigoule
A thyme-flavoured
digestif.
»
Verveine
A verbena-flavoured
digestif.
