Bandol AOC is a wine region in Provence in Southern France.
The major grape varietal is Mourvèdre blended with Grenache and Cinsaut.
Blueberry |
Cherry |
Currant |
Blackberry |
Plum |
Eucalyptus |
Violets |
Undergrowth |
Spices |
Leather |
Licorice |
Meat |
Dark berry flavors are typical for Bandol, with hints of Violets and Licorice.
Bandol tends to be full bodied with medium-high tannins:
BODY | Medium - Full | ||
TANNINS | Medium - High | ||
FRUIT | Medium | ||
ACIDITY | Medium | ||
|
Sausages |
Salami |
Ham |
Rich Pizza |
Chicken |
Goose |
Lamb |
Pork |
Wild Boar |
Deer |
Meat |
Hamburger |
Bandol needs rich food to absorbe the rich tannins.
Cheese:
Aged and Fat Cheese. Washed-Rind Cheese.
French Spesialities:
Cassoulet. Pea Soup. Ratatouille.
The major grape varietal is Mourvèdre (min.50%) blended with Grenache and Cinsaut.
Mourvèdre originated in Spain, where it is known as Monastrell.