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 wine map courtesy of www.winefolly.com

Provence wine map courtesy of http://www.winefolly.com

Visiting Provence
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.

Bandol
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.

Domaine Tempier produces fine red Bandol wines.

Domaine Tempier produces fine red Bandol wines.

Domaine Tempier
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!

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Red wine in the sauce and earthy heirloom carrots provide a nice match between the wine and the food.

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

Domaine Tempier Bandol Rouge

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

Even a muggy summer evening is perfect for red wine served at cellar temperature.

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

Martin from Enofylz Wine Blog shares A Tipple and Taste of Provence

Sarah from Curious Cuisiniere shares Petits Farcis (Provencal Stuffed Zucchini) and Exploring Provence Wines

Wendy from A Day in the Life on a Farm brings us A Taste of Provence inspired by A Pig in Provence

David from  Cooking Chat shares Bacon Pineapple Orzo with a Rosé from Provence

Michelle from Rockin Red Blog brings us A Meal in Provence

Tammy from Telling Stories from Chez Nous is creating Rosé from Provence | Pan-fried Trout with Butter Lettuce and Spicy Dressing

Christy at Confessions of a Culinary Diva is sharing  A Month in Provence

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.

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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.

Ingredients

  • 24 oz. Pork Tenderloin
  • 10 Juniper berries, crushed
  • 3 cloves of garlic, crushed
  • 12 baby heirloom carrots with a bit of their tops
  • 6 spring onions (small bulb)
  • 2 Tbsp butter
  • 10 oz. red wine
  • Extra virgin olive oil (EVOO)
  • Salt and freshly ground pepper

Instructions

  • Using a sharp paring knife, remove any remaining silverskin from the tenderloin
  • Pre-heat a heavy skillet (with cover) or dutch oven at medium high heat.
  • Sear all sides of the pork tenderloin in a bit of EVOO
  • Toss in the juniper berries and garlic cloves
  • Immediately turn the heat down to a simmer.
  • Briefly remove the tenderloin, place the carrots and onions in the skillet, top with the tenderloin
  • Add the wine, cover and simmer for 20 minutes.
  • When the tenderloin and vegetables are done, remove them from the pan.  Cover with foil to keep warm.
  • Add the butter to the pan, scrape any roasted bits from the pan bottom, raise the heat to reduce the sauce.
  • Serve with the sauce on the side.
  • Serve with steamed new potatoes for a complete meal.

Domaine Tempier Bandol Rouge

Comments
13 Responses to “Filet de Porc au Genièvre avec Domaine Tempier Bandol Rouge #winophiles”
  1. I’m sure I would love this pairing! Pork and a robust Bandol red, yes please! I agree, Lynch’s book is great.

  2. My oh my, what a wonderful looking feast.

  3. How cool that you were just in Provence last year. Was it challenging to spend just one day there? As you know I tried a Bandol, but I’m still looking forward to trying the Tempier. Great photos and a dish that looks amazing!

  4. I am always nostalgic for the time I spent in Provence, and your pictures just transported me back there! What a beautiful meal and pairing. We really need to find a Provence red to give a try.

  5. Jeff, what a beautiful post. The photos, the pairings, and the story. I am dreaming of Provence through your blog posts this month!

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  1. […] Jeff from Foodwineclick indulges in “Filet de Porc au Geniévre avec Domaine Tempier Bandol Rouge” […]

  2. […] French Winophiles group visited (virtually) Provence last weekend.  I love Provençal rosé, but I knew I had to pair a meal with a favorite wine of […]

  3. […] Jeff from Foodwineclick indulges in “Filet de Porc au Geniévre avec Domaine Tempier Bandol Rouge” […]



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