White Bandol wine:“BLANC DE BLANCS”
This wine is made from “Clairette pointue” and “Ugni” (two
white grape varieties) and it is dry, round but clean, long in the mouth. Its
distinctive qualities are its finesse, its fruity freshness, its unique flowery
and often complex bouquet combining the fragrancy of the lime tree with that
of the hawthorne.
It should be served cool, like the “rosé” with all kinds
of fish, shellfish, crayfish and all sea-food. It also does justice to goat
Begin by tasting it as an aperitif and then go on making
its acquaintance all through the meal.
This “rosé” is a very pate colour, like a rose petal and
comes from direct crushing of the same “cépages” that produce
the red Wine. It is heady with a lingering taste that brings the fragrancy
of the terraces (“restanques”) where it grew into your glass. This “rosé” is
popular because of its easy approach, its slightly spicy flavour and its fullness..
Bandol “rosé” wine in a glass heralds a brilliant “fete” although
it is already one in itself.
It goes particularly well with poultry, white meats, “charcuterie”,
mixed summer salads, and of course all spicy or exotic dishes and most fish.
The different dishes and the wines combine to show one another off to their
mutual advantage. Like Champagne it is a marvelous wine to drink when thirsty
It should be served cool but not too cool: 55° F.
You can also forget about it in your cellar and let
it reach its fullness after 5 to 6 years (some may even age 10 or 20 years).
The different bouquets will
then have asserted themselves. First of all comes the fragrance of the underwood,
then of the musky, spicy, peppery flavour and even sometimes of the truffle but
on the whole the bouquet remains very flowery.
The wines are vatted for a long time (from 8 to
14 days at about 86° F.) to extract good colours and enough tannins
to obtain the structure of a wine which can age...
These are the only red wines of France which must be aged for 18 months
in oak barrels.
They have mellowed in the wood, their tanins have softened. The colour
is strong, they are wines with good legs when twirled: the wine runs
slowly down the sides like tears. A wine with a certain roundness but
with lots of tannic structure. But Is leaves behind an impression of
elegance and finesse.
Balance, elegance, harmony -in other words the “three sweet Graces” of
Bandol wine, of the best Bandol wine. Once you have found a great Bandol,
you can then, either drink it young, or keep it waiting in your cellar.
If you drink it young it will be glorious to your palate. The fragrance
of the blackberry will compete for first place with that of other red
berries, violets and other flowers. These wines are full and rich but
always flowery, elegant and well balanced, long in the mouth.
It is high quality wine made with tender care.
The best temperature for tasting: 64° F.
These powerful, good body wines with their subtle bouquets are ideal for drinking
with game and stewed meats and are perfection when drunk with cheese. With grilled
meat, specially lambs meat, they are brilliant when young.
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