Wine & Gastronomy
AOC wines and sundrenched flavours
Starting with vineyards at Vienne (Isère department), the Romans planted the first vines on the right bank of the Rhône. Côte Rôtie and St-Joseph were born. The King of France created the Côtes du Rhône appellation. The Côtes du Rhône AOC (Appellation d'Origine Controlée) dates from 1937, in recognition of a practice and tradition bringing together one or more grape varieties, uniting a terroir, combining wine-growing skills.
The celebrated 'black diamond'
Le Tricastin is the home of French production of the 'Tuber Melanosporum', or black truffle (60 % of national production). This celebrated 'black diamond', once very common and widely enjoyed, is now a rare delicacy served only in the best restaurants.
This Provençal
delicacy, combining honey and almonds, first appeared in Montélimar in the late
16th century. Honey and sugar are melted and cooked in mixers then combined
with beaten egg whites. Almonds are added at the end of the cooking stage and
the mixture poured into moulds.
The nougat can be produced by traditional methods or industrially but it must
contain a minimum of 30% almonds to qualify for the 'Nougat de Montélimar'
appellation.
30% of French lavender comes from the Drôme.
Lavender and
well-being:
Relaxing bath to relieve stress: 3 or 4 drops of lavender oil directly in
the bath water or added to liquid soap for more effective diffusion.
Relaxing massage: dilute 1 to 4 drops of lavender oil in a teaspoon of
sweet almond oil, massage the skin gently until absorbed.
Lavender tourist trails: a range of holidays based on a lavender theme: explore the landscapes of Provence, in a lavender setting, from the tender shades of green in spring, to the blues of summer and the silvery tones of autumn...
Fruit from the Drôme, France's largest producer
Peaches,
nectarines (cling-stone and free-stone): Juicy and velvety, peaches are ideal for
slaking one's thirst. Thanks to its natural environment and the skill of its
growers, the Drôme is one of the country's major producers.
Apricots: Whether the Bergeron
variety in the north or the Orangé de Provence variety in the south, you are
sure to enjoy this firm and colourful fruit with its lovely fragrance, oozing
juice as soon as it is cut.
Montoison melons: We all know
Cavaillon melons but their Drôme cousins, Montoison melons, are worth trying
too: sweet and fragrant, the epitome of southern flavours.
