Bandol 1998 & petits farcis at the TGJP

P

pab

pierre-alain benoit
Hello
Last friday, we made a very nice dinner with 5 Bandol 1998 (Tempier, Pradeaux, Gaussens, Tour du Bon & Lafran-Veyrolles). See our new website available on desktop, tablet or smartphone :
www.tgjp.com.
Ask any questions on the forum and I will try to answer.
Best regards
pierre-alain benoit
 
Hmm... La Migoua is mostly mourvèdre and cinsault.

Screen_Shot_2015-08-16_at_4.21.48_.png
 
At only 50% mourvedre, Migoua has the least mourvedre of any of the three cuvees named after vineyards and the most grenache. PAB misspoke about percentages but not about the character of the wine as compared to Tourtine or Cabassaou.

It was a great dinner, by the way, and even the non-Tempier wines were very good. The Tempier, served from Magnum and entirely polished off by the six of us, start out seeming slightly young (although still the best of the wines in front of us) and then just kept getting better and better, like a soprano having a rocky time in the first act and then dying in grand style in the third.
 
originally posted by pab:
Bandol 1998 & petits farcis at the TGJPHello
Last friday, we made a very nice dinner with 5 Bandol 1998 (Tempier, Pradeaux, Gaussens, Tour du Bon & Lafran-Veyrolles). See our new website available on desktop, tablet or smartphone :
www.tgjp.com.
Ask any questions on the forum and I will try to answer.
Best regards
pierre-alain benoit
Click to expand...

Farcis avec quoi? Je vois de l'ail, du persil, des oignons... de la saucisse? Autres herbes?
 
originally posted by Cliff:
I am surprised to hear that Mourvèdre and tomato play nicely together.
Click to expand...

Old mourvèdre make very good partner for tomato like carignan.
 
originally posted by Christian Miller (CMM):
originally posted by pab:
Bandol 1998 & petits farcis at the TGJPHello
Last friday, we made a very nice dinner with 5 Bandol 1998 (Tempier, Pradeaux, Gaussens, Tour du Bon & Lafran-Veyrolles). See our new website available on desktop, tablet or smartphone :
www.tgjp.com.
Ask any questions on the forum and I will try to answer.
Best regards
pierre-alain benoit
Click to expand...

Farcis avec quoi? Je vois de l'ail, du persil, des oignons... de la saucisse? Autres herbes?
Click to expand...

About meat, some with fresh pork - échine - (not "saucisse") and some with lamb (collier).
And bread, eggs, bacon, garlic and vegetables (tomato & egg plant).
 
originally posted by pab:
originally posted by Cliff:
I am surprised to hear that Mourvèdre and tomato play nicely together.
Click to expand...

Old mourvèdre make very good partner for tomato like carignan.
Click to expand...

Now that you mention it, the age should deal with the tannins.
 
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