Domaine Le GalantinLa Cabassonne Bandol
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the La Cabassonne Bandol from the Domaine Le Galantin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Cabassonne Bandol of Domaine Le Galantin in the region of Provence is a powerful with a nice freshness.
Food and wine pairings with La Cabassonne Bandol
Pairings that work perfectly with La Cabassonne Bandol
Original food and wine pairings with La Cabassonne Bandol
The La Cabassonne Bandol of Domaine Le Galantin matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of monkfish (anglerfish) à la sétoise, lamb with coconut milk or rabbit with kriek and cherries.
Details and technical informations about Domaine Le Galantin's La Cabassonne Bandol.
Discover the grape variety: Sousão
Most certainly Portuguese. It can also be found in Spain and South Africa. It would be related to the loureiro and the caino blanco.
Last vintages of this wine
The best vintages of La Cabassonne Bandol from Domaine Le Galantin are 2017, 2016, 2018, 2013 and 2012.
Informations about the Domaine Le Galantin
The Domaine Le Galantin is one of of the world's greatest estates. It offers 11 wines for sale in the of Bandol to come and discover on site or to buy online.
The wine region of Bandol
Bandol is a key appellation in the wine region of Provence, in the far southeast of France. Created in 1941, the appellation covers red, white and rosé wines from approximately 1,550 hectares of vineyards located around the coastal town of Bandol on the Mediterranean coast. These are spread unevenly over eight communes in the Var dePartment, the majority being located just North of Bandol, in Le Beausset, La Cadière-d'Azur, Le Castellet and Évenos. Bandol is best known for its red wines, which constitute the majority of the appellation's production.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
