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Domaine Tempier epitomizes the idea of open-armed hospitality—it's no coincidence the great Provençal cuisine of matriarch Lulu Peyraud has been immortalized in Kermit's early writings as well as in Richard Olney's recipe books, such as Lulu's Provençal Table. One could even argue that Lulu's influence on Alice Waters and her pioneering restaurant, Chez Panisse, shaped America's culinary landscape over the last forty years. Alice wrote: “It is impossible for me not to love the wines of Domaine Tempier. Once you have visited the Peyrauds in their 17th-century house surrounded by perfectly tended vines, eaten Lulu's garlicky food cooked over the coals, and drunk the wines with Lucien in his cellar, it is clear that they love wine and they love people drinking wine. Their dedication and belief in the beauty of the ancient Mourvèdre grape is positively convincing.”
With the chewy, fragrant 2015, something garlicky cooked over coals will do just fine. In the cooler months, a rich Provençal stew will ensure that you stay warm—check out Richard's compilation of Lulu's recipes for inspiration.
|Blend:||75% Mourvèdre, 14% Grenache, 9% Cinsault, 2% Carignan|
|Vineyard:||40 + years|
|Aging:||Aged in oak foudres (25 to 50 hl) for 18 to 20 months|
There is so much contained in a glass of good wine, It is a gift of nature that tastes of man's foibles, his sense of the beautiful, his idealism and virtuosity.
Adventures on the Wine Route, pages 232