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Bandol at its finest – Domaine Tempier

Posted on November 20, 2018November 27, 2018 by Peter Kupers Posted in Provence Tagged Bandol, Biodynamic Wine, French Wine, Mourvèdre, Provence, Red Wine5 Comments on Bandol at its finest – Domaine Tempier

There are a couple of estates whose reputation precedes their appellation. Chateau Simone in Palette, Huet in Vouvray, and of course Domaine Tempier in Bandol. As I mentioned previously, Lucien Peyraud played an enormous role in the establishment of the AOC, and has in many ways shaped the wines of […]

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Burgundian Bandol – Domaine de Terrebrune

Posted on November 7, 2018November 27, 2018 by Peter Kupers Posted in Provence Tagged Bandol, French Wine, Mourvèdre, Organic Wine, Provence, Red Wine, Wine3 Comments on Burgundian Bandol – Domaine de Terrebrune

Terrebrune is in more ways than one an outlier in the appellation of Bandol. It is the lone estate located in Ollioulles, whereas most of its Bandol producing colleagues can be found around La Cadière d’Azur or Le Castellet. Moreso, the wines also have a distinctiveness to them, with a […]

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An in depth look at Bandol (II)

Posted on October 24, 2018November 27, 2018 by Peter Kupers Posted in France, Provence Tagged Bandol, French Wine, Mourvèdre, Organic Wine, Vinification, Whole bunch fermentation6 Comments on An in depth look at Bandol (II)

Whole-bunch fermentation is a hot topic in winemaking these days. As anyone who walked passed a vine come harvest time has surely noticed, a grape bunch contains not only grapes but also stems. These stems only make up 3 to 4% of the total bunch, but they can have a […]

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An in depth look at Bandol (I)

Posted on October 3, 2018November 27, 2018 by Peter Kupers Posted in Provence Tagged Bandol, Carignan, Cinsault, French Wine, Mourvèdre, Wine7 Comments on An in depth look at Bandol (I)

Bandol is considered as the only region where Mourvèdre reaches its full potential, thanks to its sun-drenched terroir. Mourvèdre, a late ripening grape variety, needs as much sun as it can get, but can at the same time be prone to drought stress, making is not always easy to find […]

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Bandol at its finest – Domaine Tempier

Burgundian Bandol – Domaine de Terrebrune

An in depth look at Bandol (II)

An in depth look at Bandol (I)

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An in depth look at Bandol (II)
Whole-bunch fermentation is a hot topic in winemaking these days. As anyone who walked passed a vine come harvest time has surely noticed, a grape bunch contains not only grapes but also stems. These stems only make up 3 to 4% of the total bunch, but they can have a
Read more...
The dosage experiment
The other day we tested whether you could tell the difference in dosage levels or not. I opted for one of my favourite Champagne growers, Fallet-Prévostat. It is a tiny domain, about 9 hectares, all grand cru land in Avize. The couple running it can only be described as really
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Mushroom risotto vs. aged sake
To show that nothing has really changed, this week’s pairing will revert to a familiar theme: risotto! I have recently been occupied with an attempt to better understand how to match sake with the established classics of Western cuisine. Sure, it’s easy to go into the cliché and only drink
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An introduction to German sweet (I)
Wine is the result of a winemaker’s decisions with regards to viticulture and vinification. At the very least, he or she would need to ensure that grapes contain enough sugar for a successful alcoholic fermentation. Sugar alone however does not create quality wine. Grapes balancing all flavor components sought in
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