Wine
The Fabre family (also owners of the Domaine La Florane in nearby Visan) have grown wine since the 15th Century. This estate is named for Guillaume de Rouville, an ancestor of the family who was the mayor (“evhevin”) of Lyon in 1586, and who owned vines and other properties throughout the Rhône.

Currently there are 36 acres planted to vines, with this bottling produced from south facing Grenache, and north-facing Syrah (which helps preserve freshness). Fermentation is on ambient yeasts to reinforce the “terroir,” and portion of the wine is aged in new oak.

quick pairing recommendations for white, rosé, and sparkling wines from this region
Grilled Shrimp or Langoustine, Olive Oil-Laced Seafood Stews

quick pairing recommendations for red wines from this region
Roast Leg of Lamb with Rosemary and Garlic, Grilled Butterflied Leg of Lamb, Grilled Steaks

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regionPhocaean Greeks established viticulture in the Rhône as far back as 600 BC, but until the 14th century the wines were not seen outside the region. The establishment of the Avignonese Papacy (1305-1377) brought fame to the region’s wine – so much so that their Burgundian neighbors to the north banned wines from the Rhône in 1446, a measure that effectively cut off trade with England and other Northern European markets for over 200 years.

Stretching southward from Lyon to Avignon, the Côtes du Rhône produces a wide variety of wines, with the appellations north of Valence producing the least (in volume), and the towns south of Montélimar producing prodigious amounts. As in other regions, the most interesting wines come from small farms.

The AOC Côtes-du-Rhône-Villages is composed of 16 communes in a tightly defined area surrounding Avignon.

The marvelously varied cuisine of Provence and the Southern Rhône is defined – but not limited – by its geography. Proximity to the sea and the mountains often results in plates that combine fish and meat and produce, along with the ubiquitous olive tree.

Two classic regional dishes reflect this diversity: brandade melds salt cod, potatoes, garlic, olive oil and fresh cream; bouillabaisse brings together local fish such as racasse, langoustine, skate, and squid, plus sausages, served in saffron-scented stews. Abundant game adorns restaurant menus: boar, duck, antelope, and rabbit (often as rillettes) are common plats du jour.

Game birds like capon and pigeon are roasted with the wide variety of local herbs. Lamb, also a staple, sometimes appears in form of lamb a la ficelle, a leg hung by rope over an open flame. Anchovies from Collioure are eaten grilled and served with rosé. The distinctive olive oils produced here are blended with fresh olives and herbs to make tapenade.

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