Bandol AOC (France)

Bandol AOC is a wine region in Provence in Southern France.

The major grape varietal is Mourvèdre blended with Grenache and Cinsaut.

Typical Flavors


Blueberry
Blueberry
Cherry
Cherry
Black Currant
Currant
Plum
Blackberry

Plum
Plum
Eucalyptus
Eucalyptus
Violets
Violets
Undergrowth
Undergrowth

Oak added Flavors:

Spices
Spices
Leather
Leather
Licorice
Licorice
Meat
Meat

Dark berry flavors are typical for Bandol, with hints of Violets and Licorice.

Profile

Bandol tends to be full bodied with medium-high tannins:

BODYMedium - Full
TANNINSMedium - High
FRUITMedium
ACIDITYMedium
Serving temperature:
Medium Quality 15-16°C (59-61°F)
Best Quality 17-18°C (63-64°F)

Food Pairing

Sausages
Sausages
Salami
Salami
Ham
Ham
Pizza
Rich
Pizza
Chicken
Chicken
Goose
Goose
Lamb
Lamb
Pork
Pork
Wild Boar
Wild Boar
Deer
Deer
Ox
Meat
Hamburger
Hamburger

Bandol needs rich food to absorbe the rich tannins.

Pairing Suggestions

Excellent Pairing:
Mediterranenan. Indian.
Beef. Barbeque. Roasts.
Lamb. Pork. Veal. Ribs.
Hearty Stews. Duck. Smoked Meat.

Cheese:
Aged and Fat Cheese. Washed-Rind Cheese.

French Spesialities:
Cassoulet. Pea Soup. Ratatouille.

About Bandol

The major grape varietal is Mourvèdre (min.50%) blended with Grenache and Cinsaut.

Mourvèdre originated in Spain, where it is known as Monastrell.