Winery Vent Du LargeBandol
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Bandol
Pairings that work perfectly with Bandol
Original food and wine pairings with Bandol
The Bandol of Winery Vent Du Large matches generally quite well with dishes of beef, lamb or spicy food such as recipes of celine's version of moussaka (5th meeting), shoulder of lamb on a bed of potatoes or chicken massala.
Details and technical informations about Winery Vent Du Large's Bandol.
Discover the grape variety: Frontenac
A cross between Landot 4511 and Vitis Riparia 89 (very resistant to cold) obtained in 1978 at the University of Minnesota (United States) and propagated from 1996. It can also be found in Canada (Quebec, Ontario, etc.), in Lithuania, etc. In France, it is practically unknown. Note that the white and grey Frontenac are derived from mutations of the black, encountered and isolated in 2003 for the grey and in September 2005 for the white. - Synonymy: MN 1047 (for all the grape variety synonyms, click here!).
Last vintages of this wine
The best vintages of Bandol from Winery Vent Du Large are 2015
Informations about the Winery Vent Du Large
The Winery Vent Du Large is one of of the world's greatest estates. It offers 2 wines for sale in the of Provence to come and discover on site or to buy online.
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: Pressing
Mechanical action consisting of pressing the grapes (before fermentation for whites) or the marc soaked in wine (after fermentation for reds).
