It is precisely this mixture of freshness, juiciness and power that makes a good Tavel so appealing. Especially in the barbecue season, it can show its strengths, because it can be drunk with strongly spiced meat of all kinds as well as with grilled vegetables or Greek salad with feta and olives and does not even have to respect hot sauces. Where other wines have long since capitulated, the Tavel still cuts a fine figure, but never plays to the fore. And refreshing on the side, when it is good, despite its power.
All of the 24 wines we tasted for this "In Focus" were at least good. However, it is advisable to enjoy Tavel as young as possible. Although some producers swear by a certain storability of their wines, as soon as Tavel loses its youthful freshness, it threatens to slip back into a certain ponderousness that used to be almost a stylistic feature.