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About this Episode

Tina Johansson, WSET Diploma Graduate and Michelin restaurant sommelier, and Robert Tas review the wine list at Bleu Provence in Naples, Florida. This family-run French restaurant won many prizes, including Wine Spectators Grand Award for the best wine lists of the world, so you know you are going to enjoy this wine adventure. Tina kicks off the review with a spectacular white before moving on to one of the most celebrated reds from Burgundy, and a special bottle from the Champagne region. 

Wines reviewed include:

  • 2012 Auguste Clape Saint-Peray, Rhone

  • 2014 Bollinger La Côte aux Enfants, Burgundy

  • 2005 Egly-Ouriet Grand Cru, Champagne

Transcript: Bleu Provence

Cork Rules Script

Bleu Provence


Music Intro


RT: Hello and Welcome to CorkRules!

I’m your host Robert Tas along with Tina Johansson, WSET Diploma Graduate and Michelin restaurant sommelier.


Hi Tina, thanks for being back with us on another episode of CorkRules, - a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with certified sommeliers and wine professionals who point out interesting bottles, classic food and wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.


TJ: Thank you Robert, great to be here.

RT: Today we are looking into Bleu Provence, a restaurant in Naples, Florida. It’s a family-run French restaurant which has won many prizes, including Wine Spectators Grand Award for the best wine lists of the world. It’s run by a couple from Provence in France who moved here with their sons and have since built an amazing restaurant where Lysielle is the head chef and Jacques is in charge of the wine while their sons manage the dining room.

TJ: Yes, it’s not hard to understand why their wine list has gotten so well regarded. It’s very big with over 5500 listings and, of course, with a big focus on France. There are quite a lot of wines from California and some classics from Spain and Italy as well.

RT: Who am I to say no to some great French wine? Especially with classics like homemade paté, moules-frites or steak tartar on the menu. With a list like this one I’m afraid to ask you to pick one wine as your favorite, but maybe something stands out to you?

TJ: Yes, why not start with a great white? I see some lovely pan grilled mussles and halibut on the food menu that just screams after a creamy white! They happen to have the 2012 Auguste Clape Saint-Peray on the list, one of my favorite white Rhône Valley wines. For me, it’s an under-rated region for whites that are very food-friendly due to their oily texture. A lot of people say white Rhône wine lacks acidity but I’ve tried so many bottles from here that contradicts that statement.

RT: Yes, not a lot of people drink white Rhône today. Sounds like a fantastic pairing though! So if we were to continue with a bottle of red, what catches your eye?

TJ: I’ll continue French because I love eating and drinking from the same area, but also in a French restaurant like this one I think you get most out of your experience this way as well. I found a bottle from a region you very rarely find in lists, it’s from Coteaux Champenois, so still, red wine from Champagne! Not a lot of people ever try these wines in their life. The grape used is Pinot Noir, so the mayor black grape for sparkling wine as well, and the style is like a fresher style of Burgundy. Not many producers make it today. I’d drink the 2014 Bollinger La Côte aux Enfants, one of the most celebrated bottles of red from the region.


RT: Wow, yes that’s definitely something to try! Very unique. There are really some gems on the list at Bleu Provence. After talking about red wine from the Champagne region I’m in the mood for something sparkling as well. What champagne from the list would you drink for a big celebration? I’m sure they have just the bottle for a special moment.


TJ: Yes, I would celebrate with the 2005 Egly-Ouriet Grand Cru. It’s one of my top champagne producers making a bolder style of champagne, and with a bit of age they develop ripe fruit aromas and mushroom notes that makes is very interesting, but also very good with food. Egly-Ouriet actually also make a still, red wine that’s very good if you ever come across it. A wine not to miss!


RT: Another great bottle, I can’t wait to go to Bleu Provence and toast with anyone of these wines. Tina, thank you for being back. To our audience, thank you all for joining us here on CorkRules. If you would like us to review one of your favorite

restaurants, please send us email to: Info@CorkRules.Com or visit our web website where

we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists wherever you get your podcasts.

And finally, drink what you love and please make sure you drink responsibly.




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