Bandol

Bandol is a bold, dry red from Provence in southern France, made mainly from Mourvèdre. Expect blackberry, black cherry and plum with herbs, black pepper and savoury spice, backed by plenty of structure. Rich and powerful, it’s brilliant with steak, roast lamb, beef stew, BBQ ribs, grilled meat and slow-cooked dishes.

Taste:

Dark, spicy and built with some serious backbone.

Red Bandol is typically dry and full-bodied, with firm tannins and plenty of concentrated dark fruit. Expect blackberry, black cherry, black plum and blueberry, often joined by black pepper, liquorice, dried herbs and earthy flavours.

As it ages, Bandol can develop deeper savoury notes of leather, tobacco, dried fruit and spice. The herbal character can bring hints of rosemary, thyme and other Mediterranean herbs too.

This is Provence, but probably not the version you were picturing. The pale rosé can wait – Bandol has brought the big reds.

Food Pairings:

Bandol has the structure for seriously rich food.

Try it with steak, particularly ribeye or sirloin, as well as roast beef, beef short ribs, slow-cooked beef, beef stew and beef casserole.

Lamb is another brilliant match. Roast lamb, lamb chops, lamb shank, slow-cooked lamb shoulder and lamb kebabs all work particularly well, especially when rosemary, thyme or garlic are involved.

Bandol is also made for smoky BBQ flavours. Pair it with BBQ ribs, grilled steak, burgers, brisket, smoky sausages or barbecued lamb.

Mediterranean dishes work beautifully too, including moussaka, lamb tagine, grilled aubergine, tomato and lentil stew and herb-roasted vegetables.

For cheese, try mature Cheddar, Comté, Gruyère or other strong, aged cheeses.

Similar Wines:

If you enjoy Bandol, Mourvèdre is the obvious grape to explore further, while Monastrell lets you see what the same variety gets up to under its Spanish name.

Gigondas and Vacqueyras are great options for more rich, herbal reds from southern France, while Châteauneuf-du-Pape is another excellent choice if powerful Rhône blends are your thing.

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More About Bandol:

Bandol is an appellation in Provence in southeastern France, close to the Mediterranean coast. Although the region also makes rosé and white wine, its serious, age-worthy reds have built Bandol an international reputation.

Mourvèdre is the key grape in red Bandol and must make up at least half of the blend, with Grenache and Cinsault among the varieties that can join it.

The warm, sunny Mediterranean climate suits late-ripening Mourvèdre particularly well, helping it develop the dark fruit, tannins and savoury complexity that define the region's reds.

And yes, Bandol is technically Provence. Turns out Provence owns more than one colour palette.