Wine List: Bandol To Burgundy (White)

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Bandol
Bandol is a powerful, dark red wine made in Provence in southeastern France. It is based on the Mourvèdre grape variety but may include other local grapes as well. It may taste of plums and smell of cinnamon, vanilla, and violets. Suggested food pairings include Flank Steak, Leg of Lamb, Quail, and Rabbit. See Another Provence Bandol and A Provence Bandol for reviews of Bandol wines.

Bandol Rosé
Bandol rosé is a powerful rosé wine made in Provence in southeastern French. It is based on the Mourvèdre grape variety but may include other local grapes as well. Suggested food pairings include Bouillabaisse, a magnificent Fish Soup/Stew that is a specialty of, you guessed it, Provence. See A Bandol Rosé for a review of a Bandol Rosé wine.

Barbera d'Alba
Barbera d'Alba is an Italian red wine that was granted the DOC (Denominazione di Origine Controllata) status in 1970. It is made only from the Barbera grape. This wine comes from near the city of Alba in south-central Piedmont; a region of northern Italy. Recommended food pairings include Pizza , especially Cheese Pizza and bollito misto, mixed boiled meats. See A Barbera d'Alba for a review of such a wine.

Barbera d'Asti
Barbera d'Asti is an Italian red wine that was granted the DOC (Denominazione di Origine Controllata) status in 1970. It is based on the Barbera grape, with a maximum of 15% of other local red grapes. This wine comes from an area in the Piedmont region of northern Italy. Recommended food pairings include braised veal with prosciutto and pasta (especially farfalle) with tomato and herb sauce. See I Love Italian Wine and Food - The Piedmont Region An Organic Barbera D'Asti (Under $15) and An Inexpensive Barbera D'Asti for reviews of Barbera d'Asti wines.

Barbaresco
Barbaresco is an elegant red wine made in the Piedmont region of northern Italy from the Nebbiolo grape, whose flavors include chocolate, licorice, figs, leather and tar. Traditionally these wines may be aged for decades before drinking, but recent vintages can be enjoyed a few years after bottling. Suggested food pairings include Suckling Pig.

Bardolino
Bardolino is a light, fruity red or rosé wine made in the Tre Venezie region of northeastern Italy. It may have a bitter final taste that is not unpleasant. Suggested food pairings include Pasta Puttanesca, a delicious pasta including Anchovies, Capers, Olives, and Tomatoes. See A Wine Lover's Weekly Review Of $10 Wines - A Venetian Rosé for a review of this wine.

Barolo fine wine red and Italian wine lists

Barolo, the wine of kings and the king of wines.

Barolo
Barolo is a powerful red wine made in the Piedmont region of northern Italy from the Nebbiolo grape, whose flavors include chocolate, licorice, figs, leather and tar. Many feel that it is Italy's best wine, but be careful, not all bottles are top of the line. Traditionally Barolo may be aged for decades before drinking, but recent vintages can be enjoyed a few years after bottling. Suggested food pairings include Game Steak, Wild Boar, and Pasta topped with local Truffles. See I Love Upscale Wine - A Barolo (Piedmont, Italy) for a review of a relatively expensive Barolo wine.

Beaujolais
Beaujolais is a fruity, easy to drink red wine made in the Beaujolais region, just south of Burgundy in southeastern France, from the Gamay grape. Generic Beaujolais is associated with a lot of tastes, ranging from black cherry (some would say black cherry jello) other fruits, and bubble gum. Unlike most red wines, Beaujolais contains few tannins and is often appreciated by those who don't like red wine. In an extremely successful marketing ploy, the harvest's first wine, Beaujolais Nouveau, is released on the third Thursday in November. It should be consumed within a few months, if at all. Suggested food pairings for good-quality Beaujolais include Barbequed Beef Ribs, Beef Stew, and Lobster. See I Love French Wine and Food - A Beaujolais Nouveau for a review of a Beaujolais Nouveau.

Beaujolais Blanc
Beaujolais Blanc is a white wine coming from the overwhelmingly red wine the Beaujolais region of southeastern France. Such wines are made from the Chardonnay or Aligoté grape varieties. These wines tend not to age well. See I Love French Wine and Food - A White Beaujolais for a review of a Beaujolais Blanc wine.

Beaujolais Cru
Beaujolais Cru is a Beaujolais red wine coming from one of ten selected villages in the Beaujolais region of southeastern France. Because the word Beaujolais may not appear on the label, you might want to learn these names: Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié, and St-Amour. The individual Crus have their own aromas, tastes, and characteristics. Suggested food pairings include Cassoulet, a hearty French Stew including Beans that cooks for hours at a low temperature. See A Red Beaujolais for a review of a Beaujolais Cru.

Beaujolais Villages
Beaujolais Villages are an intermediate category of French Beaujolais betweeen basic Beaujolais and Beaujolais Cru. Suggested food pairings include Charcuterie, Cold Cuts usually made from Pork. A 2010 Beaujolais Villages Nouveau (Under $15) for a review of a Beaujolais Villages Nouveau

Bordeaux (Red)
Bordeaux is a world-famous wine producing region in southwestern France. Bordeaux wines are almost always blends. The most important grape varieties in red Bordeaux wines are: Cabernet Sauvignon, Cabernet Franc, and Merlot. Bordeaux produces well over half a billion bottles of wine a year, mostly red. While most Bordeaux wines are far from spectacular, many of the greatest wines in the world come from this corner of what some would call a winemaker's paradise. (Bordeaux and Burgundy are very similar, and yet very different.) Suggested food pairings and there are dozens include Lamb, Roasted Game, and Game Steak.

Bordeaux (White)
While less than a quarter of Bordeaux wine is white, don't make the mistake of ignoring it. The most important grape varieties in white Bordeaux wines are: Sauvignon Blanc and Semillon. Suggested food pairings include Poached Salmon, and in the case of dessert wines, Roquefort Cheese or Foie Gras.

Bourgueil
Bourgueil is a fruity, dry red wine made in Touraine in the Loire Valley of northwestern France. Flavors include cassis, rasberry, and violets. It is based on the Cabernet Franc grape variety. Suggested food pairings include Shish Kabob (Lamb Kabobs). See A Loire Valley Bourgueil for a review of a Bourgueil wine.

Brunello di Montalcino
Brunello di Montalcino is a classic, aged red wine made in Tuscany in northern Italy from the Sangiovese grape variety. Its flavors include black fruits, chocolate, leather, and violets. Brunello di Montalcino is one of Italy's most expensive wines. The best examples may be aged for over one hundred years. Suggested food pairings include Osso Buco (Veal Shanks) and Veal Piccata.

Burgundy (Red)
Burgundy is a world-famous wine producing region in eastern France. The dominant grape variety of red Burgundy is Pinot Noir, which many would argue reaches its peak of perfection in Burgundy. While most Burgundy wines are far from spectacular, many of the greatest wines in the world come from this corner of what some would call a winemaker's paradise. (Burgundy and Bordeaux are very similar, and yet very different.) Suggested food pairings include Coq au Vin (Rooster or Hen stewed in red Burgundy).

Burgundy (White)
The dominant grape variety of white burgundy is Chardonnay, which many would argue reaches its peak of perfection in Burgundy. Suggested food pairings include Chicken Kiev and Sushi and Sashimi (rich fish)).

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Wine and Food pairing suggestions for some of these wines

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