Definition: Ventoux AOC (côtes-du-)

Rhône Valley region. Production area located within 51 municipalities in the Vaucluse department. Classified as an AOC in 1973. Area under production: just over 7,700 hectares. White grape varieties: Bourboulenc (maximum 20% for rosé and red wines), Clairette (maximum 20% for rosé and red wines) and Grenache (maximum 20% for rosé and red wines); accessory grape varieties for a maximum of 20%, Roussanne (maximum 30% for white wines and maximum 20% for rosé and red wines), Pascal, Piquepoul and Ugni; black grape varieties: Carignan for a maximum of 30%, Cinsaut, Grenache, Mourvèdre and Syrah; accessory grape varieties for a maximum of 20%, Counoise and Piquepoul. Vinified as: white (3%), rosé (17%) and a very large proportion as red. It can be kept for: an average of 2 to 3 years, a little longer depending on the vintage. Ideal serving temperature: between 8 and 10°C for white and rosé; between 15 and 16°C for reds. Pair with: rosés and young reds, cold meats with or without raw vegetables or white meat; reds with stews, roast pork with chestnuts, grilled red meat, beef medallions with chanterelle mushrooms or lamb moussaka.