Bastide De La Ciselette 'Lou Pigna' Bandol Rosé 2016
- Crisp, dry
“The rosé is from the South of France, from a region called Bandol. Bandol is considered one of the best, most premium regions for rosé. This is actually more dominant with mataro so you get a little bit more texture and a little bit more depth, though it’s still made in that really fresh, light style of wine. You just get a bit more mouth-coating and generosity which I really love.” – Seb, Wine Padawan
**This rosé was one of two wines, out of 17,200 entries, awarded 98 points at the Decanter World Wine Awards.**
“When I first tried a rosé from Bandol I wasn’t just like wow, that’s delicious, I thought that’s actually serious, that’s something to take note of. It goes with light meats like chicken, something a little peppery or spicy. I had spatchcock last night actually and it would’ve been handy to have some of this rosé with that. It’s delicious, it’s refreshing, you can pull it out on a hot day or you can sit back and think wow, that’s really impressive.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 40% Mourvèdre, 40% Cinsault, 20% Grenache
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.