• White wines, to be drunk young with the exception of certain Bellet wines, are generally fresh, supple and aromatic, they go perfectly with seafood, fish soups, pesto soup, bouillabaisse, grilled fish , shellfish and crustaceans. The best vintages from the different A.O.C.s serve well with rich and elaborate fish dishes.
• Some rosés are dry. fruity and elegant. They should be drunk young. They can be served on the same dishes as white wines but also on simply prepared meats, cold meats, pissaladière, etc. Do not hesitate to put the largest of them on more elaborate preparations: fine fish, poultry, rack of lamb ...
• There are many red wines, some are delicious, fruity and supple. They must then be drunk young and served on grilled meats, mutton stews, packaged feet ... Others, more particularly, red wines from Bellet, Cassis, Coteaux d'Aix and especially wines from Bandol have good aging potential. For I AO.C. Bandol. Ie Mouvèdre, the main grape variety, produces wines rich in tannin. They must be aged in oak casks for at least 18 months, and it is only after a few years in the bottle that they are fully delivered. They then find their place on gravy dishes (Provençal stew ... ), duck or rabbit with olives, game, cheeses ...
These wine and food pairings should not be limited to Provençal specialties only. It is understood that these wines can accompany different types of cuisine, in particular the specialties of the Mediterranean basin and the Middle East Greek, Lebanese cuisine, etc.

As we have already seen, rosé wines from this region have long been considered "holiday wines". In recent years, great efforts have been made by the region's winemakers to offer rosé wines that have their place on all tables, including the most prestigious.

Rosé and white wines are served between 8 and 10 "C. Light and supple reds at 14/15 ° the wines of guard between 16 and 18 ° C.