Pan Bagnat + Clos Sainte Magdeleine Cassis Blanc 2024 #Winophiles

This month, the French Winophiles - with Jeff of FoodWineClick! at the helm - are dreaming of French wines that we would sip at a café. Read his invitation.

Though I haven't been to France, other than Charles de Gaulle airport, in over two decades, lunches on city sidewalks are a favorite summertime meal and we enjoyed many while we were in central Europe last year. But today I virtually head to a French café for this event. Here's the rest of the group's offerings...

• An Alpine Sparkler for a Parisian Classic: Croque Madame & Crémant de Savoie by ENOFYLZ Wine Blog

• Galette Completes paired with a Vigné-Lourac Les Perles by A Day in the Life on the Farm

• Lunch in a French Café: Quiche! by Food Wine Click!

• Muscadet Mussels and Chevre Chaud - Channeling a French Bistro in the Loire by Crushed Grape Chronicles

• Pan Bagnat + Clos Sainte Magdeleine Cassis Blanc 2024 by Culinary Cam (you're here)

• Summer Berry Salad with a Cabernet just Right for Summer at La Belle Vie by Our Good Life

Pan Bagnat

I liken Pan Bagnat, literally 'bathed bread' to Salade Niçoise in sandwich form. Tuna, veggies, eggs, and an anchovy vinaigrette make for a dreamy summer dinner on our patio. The name refers to how the bread is bathed in the olive oil and juices from the filling.

Ingredients

Anchovy Vinaigrette

• 5 Tablespoons olive oil

• 3 Tablespoons red wine vinegar

• 2 garlic cloves, minced

• 6 oil-packed anchovy filets, finely chopped

Sandwich

• bread (I used a gluten-free roll so Jake could enjoy), sliced

• tuna packed in olive oil

• heirloom tomatoes, thickly sliced

• hard-boiled eggs, halved

• fresh basil

• pitted, halved olives

• whole anchovies, optional

Procedure

Anchovy Vinaigrette

In a small mixing bowl, whisk together the olive oil, vinegar, garlic, and anchovies. Let stand for at least 10 minutes for the flavors to meld.

Sandwich

Drizzle the vinaigrette over the open-face bread. Then layer to your delight: tuna, tomatoes, olives, fresh basil, and whole anchovies if you like. Drizzle with even more vinaigrette or just olive oil just before serving! That's it.

Clos Sainte Magdeleine Cassis Blanc 2024

Before I started researching for this event, I had only heard 'cassis' in reference to the black currant liqueur; I had no idea that it referred to an actual place! Turns out that Cassis is a sleepy fishing village in the south of France known for its dramatic cliffs and inlets. I read that the wines of Cassis are white and rosés and cautioned "not to be confused with crème de cassis, a specialty of Burgundy which takes its name from blackcurrants (cassis), not the commune." Yep. Got it.

When I read that the white wines of Cassis were perfect, casual pairings for seafood, I knew I wanted to pour a bottle with my pan bagnat. I was able to get my hands on the Clos Sainte Magdeleine Cassis Blanc 2024.

The estate of Clos Sainte Magdeleine is located on a small peninsula jutting into the Mediterranean, not far from the village. The hillsides are home to several grapes that contribute to the crisp white wine which is produced in the area - Marsanne, Ugni Blanc, Clairette and Bourboulenc. This particular blend is comprised of 40% Marsanne, 30% Ugni blanc, 25% Clairette, and 5% Bourboulenc from organically-certified vines that average four decades old.

The wine poured a light gold color with a silvery rim and glittery clarity. On the nose I noted salinity, citrus, stone fruit, white pepper, and wet limestone. It was an intriguing collision of land and sea. On the palate, there was a hint of garrigue that I usually only associate with red wines of the area.

This ended up being a beautiful pairing with my pan bagnat.

And, just for kicks, I did pour a Crème de cassis de Saintonge for dessert. I served this in cordials as well as a drizzle over a chocolate mousse topped with a dollop of unsweetened whipped cream.

That's a wrap for my July #Winophiles offering in the combined wine writers' group. We will return next month under the Wine Pairing Weekend header though I am unsure of the topic yet. Stay tuned!