Pairing: Pissaladière Paired with a 2011 Château de Pibarnon Bandol
Food: Pissaladière is a classic pizza-like dish that originated in the city of Nice in the region of Provence in Southeastern France. We make ours with our normal pizza dough, though it can be made with a puff pastry as well. The topping is a generous helping of caramelized onions, anchovies, and black Niçoise olives. Sometimes we’ll add fresh rosemary or thyme to the topping. View different versions of Pissaladière here.
Wine: Bandol is seen by many as the premiere red wine of Provence. We count ourselves in that mindset. Bandol is a blended wine composed primarily (at least 50%) of the dark, full bodied Mourvèdre. The remaining is part Grenache and Cinsaut. This combination of grapes produces a rich, full-bodied, satisfying wine that pairs nicely with richly flavored foods. Chateau de Pibarnon is a well-regarded producer of Bandol, not only for the excellence of their reds, but also their whites and rosés.
Tasting Notes: A deep garnet hue, almost black. A complex nose with distinguishing elements of blueberry, violet, cinnamon, and plowed earth. Delicious layers of blueberry, blackberry, wild cherry, and earth emerge on the palate, and extend into the finish. This wine is an exemplar of an earthy, old world wine with just enough fruit to keep it balanced. The wine is made mostly from Mourvèdre which can be dark, brooding wine, but this terrific Bandol has a lightness to it that makes it highly drinkable. The pairing with the Pissaladière is inspired, even brilliant (he says modestly). The sweet, caramelized onions and salty olives and anchovies really bring out the great earthiness of the wine.
Other Wines That Pair Well with Pissaladière: Chablis (France), Semillon (Australia), Super Tuscan (Italy), Tempranillo (Spain)
Other Food That Pairs Well with Bandol: Grilled Sausage, Wild Boar or Venison, Calf’s Liver, Pizza
View the Stunning Mediterranean Site of the Chateau de Pibarnon winery: https://www.pibarnon.com/en/
A Source: www. klwines.com