I Love French Wine and Food - a Provence Bandol

If you are in the market for fine French wine and food, why don't you consider the world famous Provence region in southeastern France? Perhaps you will find a bargain wine in this sun-drenched ideal tourist location, which is marred only by the number of tourists. I hope that you'll enjoy yourself on this fact-filled wine education tour of this French candidate for paradise in which we review a local red wine based on the red Mourvedre grape.

Among France's eleven wine-growing regions Provence ranks ninth in acreage if you include the island of Corsica, which most people do in spite of their considerable differences. Provence is synonymous with rose wine, and although its percentage is declining, happily according to many wine lovers. Over 50% of Provence wine is rose, or as some might say, pink. Many of its wines are pink and flabby, but others are not. The region is home to dozens of grape varieties, often not found elsewhere. With an average of three thousand hours of sun a year, it is no surprise that many Provence wines taste baked.

One secret to making fine tasting wine is limiting its production. The Bandol AOC reviewed below and its high-quality neighbors are capped by law at 180 cases per acre (40 hectoliters per hectare). In this area growers could double their production, almost without trying. But any gains in quantity would be lost in quality. Voila. Limiting Corsica's wine output has helped reduce Europe's famous, or rather infamous, wine lake.

While Provence has many great places to visit, let's start by honoring this wine's home town, Bandol, population eight thousand. It's right on the coast, about thirty five miles (fifty five kilometers) southeast of Marseille and has become quite a tourist attraction. Bandol's port has a capacity of fifteen hundred sailing vessels which means many, many yachts. It is quite a center for scuba diving and deep-sea fishing. In high season unless you love crowds you are better off visiting the vineyards right outside town.

For a change of pace head about four miles (six kilometers) north of Bandol to La Cadiere d'Azur, a medieval village of some three thousand perched on a hilltop overlooking the vineyards. Vincent Van Gogh was here. When you see it you'll know why.

Before we reviewing the Bandol wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are some suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Caviar d'Aubergines (Egglant Puree). For your second course savor Poisson aux Herbes de Provence (Fish with Provence Herbs). And as dessert indulge yourself with Tarte aux Noix (Walnut and Honey Tart).

OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Domaine Le Galantin Bandol Rouge 2005 14.0% about $20.00

Let's start by quoting the marketing materials. Description Bandol, the most serious wine of Provence, [is] typically a deep-flavoured, lush red blend dominated by the Mourvedre grape. Tasting Note (Jancis Robinson, Oxford Companion to Wine, 3rd Edition, 2006) This version is mostly Mourvedre with a touch of Grenache for balance. Its lovely collection of aromas include cherry, anise, marzipan, and garrigue. And now for my review.

Before the first meal I sipped some of this wine. It was dark, fruity, powerful, and long. You know that the wine is present. The first meal was delicatessen-made thin strips of beef with sliced vegetables. I added rice and a Thai hot sauce. The wine remained long and strong with dark chocolate. I have the distinct impression that this Bandol could hold up to anything. I am getting an image: people sitting around a campfire devouring raw or scarcely cooked bear meat - I have no idea what bear meat tastes like but I know this Bandol could handle it. This is not a wine for watercress sandwiches - with or without the crusts. I liked the wine with a cocoa strudel. The chocolate of the wine accompanied the "chocolate" of the cake. There was, however, a discordant note that I will discuss shortly.

The second tasting involved broiled beef ribs accompanied by jerk sauce, barbecued red skin potatoes, and commercial grilled eggplant. The wine was thick and mouthfilling, but there was something about its acidity that was not quite right, let's not mince words; it was unpleasant. This also happened with the first meal. It may be hard to believe but swirling the glass vigorously removed this secondary defect. In the present series of reviews covering more than sixty wines this is the first time that I have encountered such a problem.

The final meal consisted of a pan-fried lamb chop that had been marinated in olive oil, garlic, and sliced red onion plus an artichoke, garlic, and tomato salsa and corn on the cob. The wine was full and long brimming with chocolate and to a lesser extent tobacco. The defect is long gone and the wine was excellent. As strong as it was the Bandol accompanied rather than overpowered the subtle meat. Jancis Robinson was right, who am I to doubt her? I tasted garrigue, which are Mediterranean spices.

The first cheese pairing was with a mild-tasting Italian Pecorino Fruilano, which somehow cut across the wine. Frankly I was surprised that such a weak cheese could denature such a strong wine. The Bandol retained its taste when paired with the more flavorful Dutch Edam. I tasted deep chocolate.

Final verdict. This wine is a winner. I must confess that I am somewhat baffled by the problem with the defect. But I am very, very willing to take the chance on it again. Just between you and me, I won't waste it on cheese pairings.

About the Author

In his younger days Levi Reiss has authored or co-authored ten computer and Internet books. Now he prefers drinking fine Italian, German, or other wine, accompanied by the right foods and the right people. He knows what dieting is, and is glad that for the time being he can eat and drink what he wants, in moderation. He loves teaching various and sundry computer classes at an Ontario French-language community college. Visit his new wine, diet, health, and nutrition website www.wineinyourdiet.com and his Italian wine website www.theitalianwineconnection.com.

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Ny Steakhouse: Full of Delectable Dishes

Usually people like home made food but one aspect is common in all of us and that is change which every human wants, in order to have new experiences in life. Visit to NY steakhouse will be one of your delicious experiences as you get here everything to revive your stale routine life. NY steakhouse is a perfect place for the steak lovers as it offers delighting experience of having steak. Food is the basic requirement of every human being but when it is delicious and as per your choice it cherishes your mind as well as soul. Steak is most loved food for many people and New York City has many restaurants specializes in various steak items. If you want to spend a memorable evening with your friends and family then NY steakhouse is the best place for you. You can get a variety of mouth watering steak items that are tasty enough to boost your temptation. You can order any category of food as per your taste such as continental, Chinese, Mexican and many more.

NY steakhouse has a huge selection of non vegetarian food with a great taste. NY steakhouse gives you the best experience of having everlasting pleasure in eating. For those who come here for the very fist time, it becomes really very difficult to escape from its yummy flavors. Once you have stepped in you will go out with a determination to visit NY steakhouse very soon. Not only the food but the relaxing environment is the main reason which forces people to visit steakhouse again and again. The atmosphere inside the steakhouse is very vivacious, you can enjoy every moment there. NY steakhouse is a cool and well-known place for parties too; you can invite your friends and relatives to rock the evening. It is place where you can feel unwind from all of your problems and can enjoy delectable food. In NY steakhouse you can also enjoy many activities along with eating such as dancing, listening to enlivening music, drinking and many more that you will never forget in your lifetime.

To take a break from your hectic schedule visit to NY steakhouse is the best option, which gives you a pleasure and relaxation that you really want. You can enjoy heavenly visit to NY steakhouse anytime whether it is for lunch or dinner. The interior, lights and furnishings of NY steakhouse will make you feel like you are somewhere out of this world, in a marvelous and unique place. This is the place for all those who love food and always ready for an outing. The atmosphere rejuvenates your enthusiasm that is why you want to spend more and more time in steakhouse. It is really awesome to have a wonderful time in NY steakhouse to enjoy delicious food precious time.

So if you are planning for an outing then NY steakhouse can make your wish true of a memorable time with your friends and family where you can have yummy food and can enjoy your favorite music on which you can dance too.

About the Author

Neil Folley holds a Masters Degree in Hotel Management.He loves good food and arranging private parties.To book for Sunday Parties and enjoy tasteful food at NY Steakhouse visit www.markjosephsteakhouse.com

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