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Blason-Louis Bandol Rosé 2015 (Flacon)

Blason-Louis Bandol Rosé 2015 (Flacon)

Blason Louis offers these novel glass flacons for by-the-glass tasting as part of their wine club, though really, polishing off a bottle of rosé has never been a problem in this household. Their 2015 Bandol Rosé is salmon-hued with aromas of iced coffee, fleshy melon, mandarin orange, and pie cherry. It's surprisingly full-bodied with lots of roundness at the center, leaving the impression that the acidity has to work to hold up the weight of this wine. A pleasant streak of minerality at the close. Sample Blason-Louis 8.8 Points...

Salade Niçoise with Copper River Salmon & Bandol Rosé

Salade Niçoise with Copper River Salmon & Bandol Rosé

It was in the mid-eighties that I realized that I was from a non-cooking household—a discovery made while on sleepovers at girlfriends’ houses. I started to wonder why it was that other families put so much more effort into their nightly meals. At my home, cooking was utilitarian at best, and not a thing to savor. My mother, a fashion designer by trade, prided herself on her trim figure, a feat helped by endless cups of coffee and packs of Eve cigarettes. And so while my mother was unceremoniously making do with canned green beans, flavorless iceberg lettuce, and Swanson’s TV dinners, Julia Child was a staple on PBS. By the time I was old enough to take more than a passing interest in cooking, her original show, The French Chef had long been broadcast as reruns. During the 1980s, she’d expanded her cooking repertoire to include feisty guest-chefs, like the legendary Jacques Pépin. And somewhere between the tender ages of 12 and 18, I started tuning in, perhaps while waiting for more exciting programs, like Nature or Nova. What I do remember is the sense that food could somehow be better. Fast forward to today: French is still my go-to cuisine of choice, and...

Domaine de Terrebrune Bandol Rosé 2014

Domaine de Terrebrune Bandol Rosé 2014

The perfect companion to a classic summer dish—Salade Niçoise. The Terrebrune Bandol Rosé is one of the more winsome, elegant rosés I’ve tasted this year. Primarly composed of Mourvèdre grown in blue Trias limestone soils, it is the minerality that really shines, along with breezy notes of alpine strawberries, raspberries, white peach and Rainier cherries. It is drier and more refined on the palate than the nose belies, with freshness, energy and acidic verve all dancing ’round a pronounced vein of chalk. 13.0% ABV Domaine de Terrebrune 9.0 Points You’ll find my recipe for Salade Niçoise here....