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The correct answer is indeed associated with Grenache and Cinsault, which are the primary varietals used in the production of rosé wines in Provence. Provence is particularly famous for its dry rosés, which are characterized by their pale pink color and refreshing acidity. Grenache is the backbone of many rosé blends in this region, offering fruity flavors and a vibrant profile, while Cinsault contributes additional aromatics and a touch of softness. The combination of these varietals captures the essence of Provençal rosés, making them distinct and appealing for warm weather and culinary pairings.

Merlot and Syrah, while cultivated in various regions and making their own distinctive styles of wine, are less traditional in rosé production in Provence. Chardonnay and Sauvignon Blanc represent white wine varietals that are not typical for the region's rosé focus. Cabernet Sauvignon and Zinfandel are primarily associated with red wine production and do not align with the rosé styles that Provence is known for, which is heavily influenced by its local climate and grape varieties specifically adapted for rosé.