Back Label Decrypted of Two Rosés from two Côtes: Provence versus Rhône

We conducted a comparative Wine Tasting of a classic 2023 Côtes de Provence and a Tavel. Our wine tasting notes were quite close to the back labels.

Back Label Decrypted is a free monthly online wine-tasting event led by wine-tasting coach Dr. Isabelle Lesschaeve. Here's a summary of the participants' experience at the latest session.

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Discover how we decrypted the Rose back labels and reviews

Conducting a tutored wine tasting online has its challenges. One difficulty for the participants is sourcing the exact same wines that I had recommended, despite my efforts to identify store chains or online stores carrying the brands.

This was also the case in this session. Not all participants were able to get the same brands and vintages, but all had the two different wine styles recommended for this tasting. 

Despite these differences, participants identified similar flavor nuances that differentiated the two wine styles. 

Find out our tasting notes below.

2023 Côtes de Provence (Kirkland, $7.99)

What we were expected to taste

What the group tasted...

...was close to the above descriptions.

  • Strawberry
  • Peach and citrus, with citrus potentially being grapefruit.
  • Floral notes, specifically white flowers
  • Pear, green apple, honeysuckle
  • Minerality and herbaceous notes.

We discussed briefly how white peaches can have some floral undertones that one of the participants detected.

2023 Tavel (Château d'Acqueria, $23.99)

What we were expected to taste

What the group tasted 

  • Strawberry Jam
  • Candy-like, red candy, "grenadine"
    These descriptors showed the general agreement among participants, characterizing the wine as having a sweet, almost confectionery quality.
  • Fruity
  • Buttery or Creamy
  • Intense Fruit, berry-like qualities, akin to a berry cobbler and cream.

One participant mentioned white pepper, as the winemaker's notes suggested. Another taster described an irritating sensation in the back of the throat, possibly due to the burning sensation of alcohol. This sensation can also be associated with pepper in our sensory memory.

Published June 16, 2024

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Categories: : Tasting education, wine aroma

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Isabelle Lesschaeve

Principal, Blog author, and Wine Tasting Coach

Internationally renowned wine sensory scientist, Isabelle demystifies wine tasting and helps serious wine lovers sharpen their tasting skills and tasting notes in a supportive community.

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