Filet de Porc au Genièvre avec Domaine Tempier Bandol Rouge #winophiles
French #Winophiles visit Provence!
July is a great time for the French #Winophiles to visit Provence, that wonderful region in the south of France. The most widely known wine style from Provence is, of course, Provençal Rosé, perfect for hot summer afternoons.
Provence is a popular destination with lots to see, eat and drink! When we visited in 2014, we had a memorable day visiting a farmers market in Arles and bringing our picnic lunch to the Pont du Gard.
Rosé is the most common Provençal wine, but there are some notable exceptions to the Rosé rule. The area around the town of Bandol is well known for producing deep red wines based on the Mourvèdre grape. Puzzled about pronouncing Mourvèdre? Fear not, try this. The Mourvèdre grape is a late ripener, requiring lots of heat and sun, both freely available in the southern tip of Provence.
I first learned about Bandol and Domaine Tempier when I read Kermit Lynch’s book, Adventures on the Wine Route; still my favorite wine book. Lucien and Lulu Peyraud were the proprietors of Domaine Tempier, and were instrumental in establishing the Appellation of Bandol. Kermit tells a story of how Lucien was a great defender of the vineyards and wineries of Bandol and Lulu cemented their reputation as great entertainers, welcoming vast numbers of visitors for lunch and dinner. Winemakers, chefs, politicians, all were welcome. Colorful characters to be sure, they established the Domaine as the landmark for Bandol; if you want to understand Provençal Mourvèdre, you simply must try this wine!
Not Exactly a Summer Dinner
Our meal goes against what I would usually pick for a July dinner; the dutch oven doesn’t see a lot of use in the summer! Could we enjoy a big red wine and braised pork on a 90° day with dewpoints in the 70’s? I just couldn’t let Provence go by without at least trying!
Domaine Tempier Bandol Rouge AOC 2011 ($43 at South Lyndale Liqours)
Eye: A touch of cloudiness, this wine is minimally filtered, nice. Deep dark center fading to a nice purple edge.
Nose: Pot roast, leather & basement stink, but in a nice way! Dark blue fruit underneath.
Mouth: Smooth tannins, very nice. Nice rich & ripeness without being stewed. Lively but not highly acidic. Interesting in that it’s ripe without being overly fruity. The fruit is there, it is just so well integrated.
Wine Pairing Results
We served the Domaine Tempier at a proper cellar temperature (right around 60° F) which kept the wine cool and refreshing in our evening heat / humidity. The wine paired nicely with the braised pork tenderloin in part due to the red wine in the sauce. I thought the highlight of the pairing was the heirloom carrots. Braised in red wine with their more intense flavor due to their heirloom nature, the carrots were perfect with the wine.
Other Provence Ideas From Fellow French #Winophiles
Join us Saturday, July 18th at 11 am EST/8 am PCT for a live Twitter Chat sharing wine, food and travel stories from Provence. Find us at #winophiles.
Next month we explore the wine and cuisine of the Southwest Region of France on Saturday, August 15th.
Pork Tenderloin with Juniper Berries, adapted from a recipe in French Feasts by Stephane Reynaud. A key to the success of this recipe is using heirloom carrots; their clean, earthy flavor pair especially well with the Bandol wine. Ingredients Instructions
Filet de Porc au Genièvre
Pork Tenderloin with Juniper Berries, adapted from a recipe in French Feasts by Stephane Reynaud. A key to the success of this recipe is using heirloom carrots; their clean, earthy flavor pair especially well with the Bandol wine.