Château CanadelBandol Rouge
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Bandol Rouge of the Château Canadel is in the top 50 of wines of Bandol.
Wine flavors and olphactive analysis
On the nose the Bandol Rouge of Château Canadel in the region of Provence often reveals types of flavors of earthy, earth or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Bandol Rouge
Pairings that work perfectly with Bandol Rouge
Original food and wine pairings with Bandol Rouge
The Bandol Rouge of Château Canadel matches generally quite well with dishes of beef, lamb or spicy food such as recipes of pastasciutta (corsica), lamb tagine with artichokes and dried tomatoes or shrimp marinade.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Bandol Rouge from Château Canadel are 2015, 2014, 2016
Informations about the Château Canadel
The Château Canadel is one of of the world's greatest estates. It offers 5 wines for sale in the of Bandol to come and discover on site or to buy online.
The wine region of Bandol
Provençal jewel between Cassis and Toulon, kingdom of Mourvèdre (50-95% in red). Signature powerful reds with notes of black blackberry, garrigue, pepper, leather, truffle and a balsamic touch, firm tannins and superb ageing (10-30 years) — French benchmark for the grape. Structured, gastronomic rosés (strawberry, citrus, spices) — not a simple aperitif rosé. Rare, mineral Clairette and Bourboulenc whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
