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Bandol (Red)

Written by Madeline Puckette

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Bandol is a tiny appellation within Provence, France that is most famous for its rich, peppery, and meaty red wines made almost exclusively with Mourvèdre.

Primary Flavors

  • Blackberry
  • Dark Chocolate
  • Game
  • White Pepper
  • Anise

Taste Profile

Bone-dry

Full Body

High Tannins

Medium Acidity

13.5–15% ABV

Handling

  • SERVE
    60–68°F / 15-20°C

  • GLASS TYPE
    Oversized

  • DECANT
    1 Hour

  • CELLAR
    10+ Years

Food Pairing

Bandol reds pair wonderfully alongside gamey meats including venison, buffalo burgers, barbecue, and beefy stews. Try spicing dishes with white pepper or cumin.

Written byMadeline Puckette

James Beard Award-winning author and Wine Communicator of the Year. I co-founded Wine Folly to help people learn about wine. @WineFolly