Château de Bellet
The Riviera is a much-loved coast, with wonderful cities such as Genoa and Nice, and touristic hot spots such as Saint Tropez and Portofino. Blue seas, mild climate, culture (the film festival of Cannes), art (Léger, Picasso, Cocteau, Miró, Niki de Saint Phalle) and everything else you can dream of. Go to the beach, tour the hilly mountains and of course, visit the beautiful gardens and enjoy local food and wine. Taste Taggiasca olives, pesto, socca, tourte de blettes, merda de can, spumante.
The French part of the region is well known for its flavourful rosé wines. Well known wines such as Domaine Ott, wines from Cassis and Bandol, or more affordable wines from the Var region. In general the rosé wines are pale, fresh, fruity and delicate. Ideal for lunch, accompanying Fruits de Mer or pissaladière. Amongst the most popular grapes in the Provence are grenache, cinsault, syrah, mourvèdre and tibouren.
Not far from the city of Nice you’ll find a relatively small and isolated wine area, named after the village of Saint Roman de Bellet. We had the pleasure of visiting Château de Bellet, a winery that was founded in the 18th century. We walked around the vineyard and enjoyed the view, from snowy mountains to the Mediterranean. The vineyard close to the tasting room (an old chapel) showcases special grapes such as Rolle (also known as Vermentino), Braquet and Folle Noire. Did we mention all wines are organic?
We especially enjoyed the red wine from Château de Bellet. The wine is dark, ruby red, with aromas of berries and cherries. Elegant, fresh, balanced and with soft tannins.
Some wines from the Provence suggest a flavour called garrigue. The term refers to a shrubby vegetation with plants such as thyme, lavender, rosemary, heather and kermes oak, a vegetation that is very common in the Mediterranean hills and mountains.
Next time you sip a glass of Côtes de Provence, remember to think of garrigue and see if you recognise it!
We combined our glass of Château de Bellet with lamb chops (thyme, garlic) and fried (waxy) potatoes.
What You Need
- Lamb Chops
- Olive Oil
- Potato (we used Agata)
- Olive Oil
- Black Pepper
What You Do
Use a fork to pinch small holes in the potato. Transfer to the microwave and set to 4 minutes on full power, depending on the size and shape of the potatoes. Let cool.
Fry the chops for a few minutes in olive oil until beatifully golden-brown. Reduce heat, wrap the chops in aluminium foil and add thyme and roughly chopped garlic to the pan.
In parallel slice the potato lengthwise in 4 and fry the potatoes in olive oil and butter until the potato is crispy and golden. Serve with freshly grounded black pepper.