many rosés come from volatile thiols that are found as flavor precursors in the grape skins. The most prominent of these are 3-mercaptohexanol-1-ol and 3-mercaptohenyl acetate. These are extracted from the grape skins during maceration but are less likely to be extracted at temperatures below 20 °C (68 °F). As a result, producers doing a "cold soak" maceration (with much lower temperature) to limit microbial and oxidative activity may extract less of these compounds. During fermentation, other flavor components such as the esters phenethyl acetate and isoamyl acetate also form and contribute to a wine's aromas. The stability of these aromas is very dependent on the amount of anthocyanins and other phenolics that protect these compounds from oxidation. One of the reasons why rosés have a very limited shelf-life is because of their low phenolic levels due to the very limited skin contact and extraction time. Within a year of production, the level of 3-mercaptohexanol-1-ol in the wine has usually dropped to half its fermentation level, with the presence of 3-mercaptohenyl acetate undetectable in most wines. This is why most wine experts recommend that rosés be consumed as soon after release as possible. French rosés Many of the earliest red wines produced in such notable wine regions as Bordeaux, Burgundy and Champagne were "rosé-style" wines made from juice that had only brief periods of skin contact during winemaking. But even as the trend in these regions evolved towards more modern ideas of "red wines", rosés still hold a prominent place in many of France's major wine regions. Today rosé is produced throughout France from the cooler climate rosé Champagnes and Loire Valley wines to the warm Mediterranean influence climates of Provence and the southern Rhone Valley. Provence Rosés account for vast majority of Provence's wine production, ranging from half to almost two thirds of all the wine produced in the region The rosés of Provence are often known for their food and wine pairing matches with the local Mediterranean cuisine of the region, particularly the garlicky aioli sauces and tangy bouillabaisse stews that are the hallmark of Provençal cuisine. The large Cotes de Provence AOC includes 85 communes between the towns of Nice and Marseille and is responsible for nearly 75% of all Provençal wine with rosés alone accounting for 80% of that total. Grenache is the dominant grape of the region, comprising at least 60% of the blend with