Since my first taste of Domaine Tempier’s rose years ago, I’ve been a fan of Bandol roses. Tempier’s prices are getting out of sight, though, and so I was happy to find this less expensive rose from Alain Pascal. (He began making wine only in 1997; before that, his family sold the grapes.)
Domaine du Gros’Nore Bandol rose is made from Mourvedre, the grape that gives Bandol reds such canny complexity and staying power. (Los Angeles Times/MCT)
Made from Mourvedre, the grape that gives Bandol reds such canny complexity and staying power, it is dry and has an appealing minerality and scent of peaches and earth.
Serve as an aperitif with crinkly black olives or tapenade. But this is a rose that also shines at the table, with bouillabaisse, grilled sardines, whole grilled fish and steamed mussels or clams. It has enough character to work with roast chicken too.
$25 to $28
Dry and aromatic
● What it goes with:
Bouillabaisse, grilled whole fish, steamed mussels or clams, soft-shell crabs
By S. Irene Virbila, Los Angeles Times
(McClatchy-Tribune Information Services)