Made from the Ugni blanc, Clairette, Doucillon, Marsanne, Pascal blanc and Sauvignon grape varieties, the white wines of Cassis are very dry thanks to the calcareous nature of the soil in Cassis, which received an AOC label in 1936.
Around 700,000 bottles of this high quality wine are produced every year; maybe you'll want to enjoy one with some tapenade or olives. Or, you could go for the legendary pre-meal drink of the south: pastis. Pastis, which in Provençal means 'a blend, something cloudy', was a replacement for absinthe and is made using star anise and liquorice (and also green anise, fennel and other spices).
The secret to the success of this drink is in the choice of plants, the precise doses, and in the quality of the alcohol used. To be able to call itself 'pastis de Marseille', pastis must have an alcohol content of 45° and contain 2g of anethole (the substance present in the essential oil of anise).