Côteaux Varois en Provence is a key appellation in the Provence wine region in the far southeast of France. It was introduced in March 1993 to complement the Côtes de Provence title created 16 years earlier. It covers the vineyards of 28 communes North of Toulon, essentially constituting the western third of the Var department. Côteaux Varois wines are red, white and rosé, although the latter is the dominant colour (as is the case almost everywhere in Provence).
Rosés, which account for about 85% of total production, are essentially made from the same Grape varieties as the reds - namely the classic southern French cocktail of Grenache, Syrah, Mourvèdre and Cinsaut. These wines may also contain the traditional Provençal grapes Tibouren and Carignan. Tibouren is renowned for the spice it brings to rosés, while the less favoured Carignan was the subject of a large harvest in the early 21st century. Cabernet Sauvignon, imported from Bordeaux to Provence in the 1960s, is also allowed in small quantities.
wines from the region of Coteaux Varois en Provence go well with generally quite well with dishes of beef, lamb or spicy food such as recipes of tata simone's dumplings, rolled lamb shoulder with herbs or spicy chicken and mustard pie.
On the nose in the region of Coteaux Varois en Provence often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of butter, earthy or blackberry. In the mouth in the region of Coteaux Varois en Provence is a with a nice freshness.
