Provence. The eyes and mouth waters Pop. We must not deceive ourselves, Provence is not taken into account for the fine wine regions of France. But there are exceptions, Bandol AOC designation often a good thing, especially given the red. The annual production is about 5 million bottles in 2700 acres (1100 hectares). The Mourvèdre grape is large, that the Romans first cultivated about 2,500 years ago. This particular wine comes from a vineyard with deep gravel and only organicFertilizer. You can read about the producers of the marketing materials below. This is our second review of Bandol. After two years I could not wait to try another.
Bandol from an area between La Ciotat and Toulon. La Ciotat is a city of about 30,000 on the Mediterranean Sea, about halfway between Marseille and Toulon. Among the attractions are an artificial beach and the park of the city center, the Parc du Mugel, being ranked as one of the great gardens of FranceFrench Ministry of Culture. Toulon is a city of about 170,000 whose center was recently renovated. There are several beautiful fountains and enjoy the many museums. You can enjoy the sandy beaches nearby and a cable car Mont Faron.
Before examining the Bandol wine, here are some suggestions on what the local ones, if you travel to eat in the region. Start with Cade de Toulon (fried chickpea fritters). For the secondIn the Provencal countryside to Lapin (Rabbit Provence Style). And for dessert, indulge in Chichi Friezes (donuts Provence.)
OUR POLICY All wines Wine Review, we have acquired the taste and review on the total selling price.
Posted wine
Domaine de la Bastide Blanche 2006 Bandol AOC 14.5% alcohol about $ 22
We start by specifying the marketing materials. 92 points Wine Spectator: "A powerful red, with intense flavors of red fruit and dark, including figs, plums and darkRaspberry. Formidable tannins and acidity to support the purpose of which is infused with hints of chocolate, baked goods and black olives. Best by 2011 to 2015. "(12/09) In the early '70s Michel and Louis Bronze acquired ownership of the Bastide Blanche, with the goal of producing top Bandol wines to rival its better known relatives in Chateauneuf-du-Pape. Diligent efforts were rewarded 1993, vintage conditions created as the base year, which is Bandol Domaine de place andBastide-Blanche on the map. The brothers have different mixtures Bronze, depending on the year, but always with a minimum of 75% Mourvèdre. Yields are kept very low, and never more than 34 or 35 hl / ha And now for my review.
When I tried this wine without food I tasted tobacco. The wine was very long and dark, with very good balance. The first meal included roast beef cooked in London, fried potatoes and green beans that have been all along slowly. The taste of chocolatecame to the fore. The Bandol was very powerful and almost rubbery. The wine had a good balance between acidity and tannins. My advice, do not drink the Bandol with a sole poached with herbs.
The next meal was grilled merguez, a spicy lamb sausage fat in North Africa with fried potatoes and salad sauce accompanied. With the meat I tasted the chocolate and plums. It 'was very powerful and refreshing. The Bandol seemed even more if I paid a lot of Louisiana cayenne pepperSauce on the meat. The potato pancakes seemed little or no impact on the wine they have. The salad Matabucha took the fruit.
My last meal in slow cooked beef ribs with a side dish of potatoes fried in chicken fat centered. If the flesh, the wine with black cherries and tobacco breeze. E 'is powerful and mouth and had the length of Nice. But his blood alcohol concentration does not seem excessive. This wine simply rolled over the potatoes. With a Turkish salad with sweet peppers, tomatoesPaste, red pepper (a little) and the Knoblauch Bandol has been contained.
I started my last wine tasting with a little 'herring. The wine has long been characterized with light tannins and oak. I noticed chocolate. Who would have believed that the herring and chocolate together? They did. If combined with a Swiss cheese, known as cherries, but has lost its power. Then I tried a goat cheese with roasted garlic. With each sip of Bandol rose cherries, it just was not so good with the cheese as it waswith the meat.
final verdict. I would definitely buy this wine again. But I'm trying to prove another red Bandol Bandol. I remember that now are even more expensive Bandol rose and it has obtained a liquor store employees, who had recently tasted what he said was a pedestrian said product.
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