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@domaine_tempier

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Lulu and Lucien built Bandol on Mourvèdre.

This bottle carries their names.

Tempier 2020.

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@alepidorparis
@jeanfrancoispiege
@elodiepiege
@domaine_tempier
Le classique bistrot parisien ❤️

#sommelier #chef #paris #bistrot #bandol

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JEU CONCOURS : gagnez ce maillot collector de l’équipe de France 🏉🇫🇷

Pour tenter ta chance, rien de plus simple :

1. S’abonner à @rugbykitchen
2. Identifier deux amis en commentaire

Tirage au sort dimanche prochain 🍀

@francerugby @adidasrugby

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Cooking with fire in the heart of Provence.

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In the October edition of the @kermitlynchwinemerchant newsletter, Chris Santini explores the 2024 Tempier reds and the history behind them. With allocations of these wines coming soon to Texas, it's particularly timely reading.

If you're not already subscribed, you're missing out on some of the best wine writing around.

📷 The 1982 harvest at Domaine Tempier | Gail Skoff

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Rose isn’t just for summer!

It’s for all seasons, all people, and all types of food. That’s what makes it so great.

It’s is so many different things and when you have great Roses like Tempier, you don’t need a season, you just need a reason.

If you’re a Rose lover, be sure to drop a ❤️ in the comments to show your love.

And share this with a friend who needs to hear this message!

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Sun-kissed, Spain kissed, and French kissed, ooh la la

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LA FIN DES VENDANGES 🍇

Es solo cuestión de tiempo que los viñedos empiecen a teñirse de tonos dorados y de que el silencio vuelva a los campos. Es el turno de las bodegas, donde la actividad se concentra, porque se puede decir que la vendimia ha terminado. Es el momento exacto en el que el trabajo en el campo cede el testigo a la magia de la bodega 🍂

Y yo, como una viticultura que cambia uvas por datos, y tijeras por un teclado o un altavoz, descanso con alegría de un ciclo vegetativo de viajes vitícolas. Cedo el testigo al tiempo de estudio y preparación 📖🤓🤞

Esta semana, donde la vida me tiene hasta arriba de quehaceres, os dejo 3 datos que hacen que esta festividad (la de la vendimia) sea única:

✨ Las Fiestas de la Vendimia no son una moda moderna. Sus raíces se hunden en el culto al dios Dioniso en la Antigua Grecia y las Bacanales en Roma 🏛️

🌙 ¿Sabías que gran parte de la uva se recoge de madrugada? La vendimia nocturna (cada vez más necesaria) se realiza para evitar que el calor del día oxide el fruto prematuramente o inicie una fermentación espontánea en el transporte. También se realiza de cara al bienestar del personal de vendimia, para evitarles largos ratos al sol 🌞

🦶 Aunque hoy en día los procesos están muy tecnificados, en las fiestas populares se mantiene con orgullo el tradicional pisado de la uva descalzo (siendo una tradición muy arraigada a la zona de Porto) 🚶

Hoy en el campo se brinda por las manos que cuidan la vid, por la tierra que nos regala su fruto y por todas las historias que nacerán alrededor de las botellas de esta nueva millésime 🍷❤️ Y tú, ¿has participado alguna vez en una fiesta de la vendimia o en una pisada de uva? ¡Te leo abajo! 👇

Foto hecha en @domaine_tempier el pasado mes durante la celebración de finales de vendimia 😊

#oenowanders #vendanges #harvest #winelover #wineeducation Fiesta de finales de vendimia en el sur de Francia, Bandol AOP

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From the cellar to the terrace to the vines: a private tasting at @domaine_tempier , Bandol.

Visiting Provence? We design private, tailor-made days like this one. Message us to start planning.

#AllInMarseilleProvence #Bandol #ProvenceWine #PrivateToursFrance

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A couple of weeks ago, I took a day trip to Domaine Tempier in neighboring Bandol with my LULU co-worker Noah, who had been spending the previous month working at a vineyard in Cassis. Domaine Tempier is the home of LULU’s namesake: Lucie “Lulu” Peyraud, who ran the estate with her husband, Lucien, until her passing. It was here that Lulu hosted Alice Waters during Alice’s first visit to France, while studying abroad during her UC Berkeley years.

Lulu introduced Alice not only to the tastes of Provence, but to a whole spirit of food and hospitality that would shape so much of what came after: the magic of long, shared meals around a big table (despite the cliché, that notorious joie de vivre), and the care involved in growing and preparing food so attentively that it changes the way you experience eating — as Alice has put it, to the point of “tasting things differently.”

LULU is where Malik and I met, and where we first learned to pay attention to food — let alone all the various layers of people, places, histories, and stories surrounding it. So, while preparing The Hands Who Feed Us in Marseille, it felt pretty special to trace one of those roots back to its source.

In hindsight, through a long and very strange butterfly effect, Domaine Tempier — and Mme Peyraud specifically — helped bring us to where we are now, and where we’re going next.

What began for us with paying a little more attention to the food passing through our hands has grown into one documentary, and now a full series. Coming back to these roots felt like a pilgrimage very specific to the work/ little world we’ve built over the past three years.

Thank you to everyone who supported Tomato Skin and continues to follow where these stories take us.🌻 More from our visit, and more about The Hands Who Feed Us, through the link in bio :)

Caroline

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First post on Substack, and it’s all about visiting Provence! 🍷

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Marseille, casting de rêve. À l’écran, dans la salle et dans les verres.

Projection des Chaillées de l’Enfer en présence de Christine Vernay, de Daniel Ravier du @domaine_tempier et du réalisateur @leoboudnight.

🍷 Dégustation après la séance avec les vins des domaines Georges Vernay et Tempier. 📍 Cinéma l’Alhambra — Marseille 🗓 Dimanche 11 octobre à 17h

See you in Marseille

🎟️ Billetterie : réservations à venir
📸 Photo Daniel Ravier © Albertraim

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