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Plum, clove, cherry and cola.

Laurent Miquel hand selects the best grapes for this wine from his family's Cazal Viel estate near Beziers, in the South of France. The property has been in the Miquel family since the French Revolution in 1789, when it was purchased from the local monks. With over 135 hectares of mature, naturally low-yielding vines, this estate is among the most prominent independent producers in the Languedoc. Laurent crafts these premium wines to reveal the distinct terroir of the site. He makes a set of wines, mainly from the Rhône grape varieties, that deliver what many of today's international consumers are looking for: value with a strong local accent.

The jammy fruit and coffee spiced flavor profile in the Laurent Miquel will bring out the best in my Seared Pork Tenderloin with Cocoa Spice Rub. The chocolate and spice combination might sound a little odd but you will not be disappointed. It soaks in the moisture of the tenderloin and picks up the spice flavors of the wine. Serve with a side of my definitive mashed potatoes and my Mixed Green Salad with Whole Citrus Vinaigrette and Cocoa Nibs (because you can't get too much of a good thing).

The superb terroir of Cazal Viel was first planted by Roman warriors; the ruins of their villas and an ancient well still stand on the grounds of the estate.