Dive into Summer with Domaine Gardiés “On s’en Fish” — the Chill-able Catalan Red Now Pouring at Bodega 1830
When the evenings are long and the terrace is humming, nothing beats a juicy, lightly chilled red that can glide from brie to pork belly without missing a beat. Enter Domaine Gardiés “On s’en Fish” 2023, our newest by-the-glass pour — and already a staff favourite.
A quick splash of back-story
Domaine Gardiés is a third-generation family estate perched between the limestone cliffs of Vingrau and the schist slopes of Espira-de-l’Agly in Roussillon. Under current steward Jean Gardiés, the 30-hectare domaine has been farmed organically for nearly two decades, with hand-harvesting, biodiversity projects and a “less-is-more” cellar philosophy that lets the Mediterranean terroir sing.
The whimsical cuvée name, On s’en Fish — a tongue-in-cheek twist on the French on s’en fiche (“we don’t care”) — hints at the wine’s carefree drinkability, but in reality the Gardiés family “care passionately about living in harmony with rough and wild nature.
From vine to vat
- Blend: Mostly Cinsault with a healthy splash of Carignan (some parcels see a touch of Grenache in warmer years)
- Farming: Certified organic; low-intervention, manual picks
- Fermentation: Whole-cluster carbonic maceration in concrete tanks for ~10 days, followed by eight months on the fine lees — no oak, no heavy extraction
- ABV: 13.5 %; bottled vegan & unfiltered
The carbonic approach locks in aromas and keeps tannins feather-light, making the wine an ideal candidate for a twenty-minute chill in the fridge before serving.
Tasting notes — think red fruit sorbet & seaside breeze
Pop the cork and you’ll meet a burst of wild strawberry, raspberry and red-currant perfume, laced with crushed violets and a dusting of Mediterranean garrigue. The palate is silky, juicy and refreshingly tart — ripe cherry and cranberry flavours glide over a whisper of spice and a faint mineral nip, finishing bone-dry and mouth-watering.
Tapas that make this fish swim
Because On s’en Fish carries bright fruit, minimal tannin and lively acidity, it pairs effortlessly with both seafood and richer, umami-driven bites. Here are our go-to matches straight from the Bodega 1830 menu:
- Gambas al Ajillo — garlicky prawns with chilli heat amplify the wine’s red-berry zing, while the acidity scrubs the buttery sauce clean .
- Deep-Fried Brie with Berry Compote — creamy centre meets lip-smacking fruit; think Camembert with cranberry sauce, but better .
- Portobello Mushrooms with Truffle Mayo & Three-Cheese Topping — earthy mushrooms echo the wine’s herbal undertones, and carbonic freshness keeps the dish from feeling heavy .
- BBQ Pulled Pork Blini — sweet-smoky pork and pineapple salsa love the wine’s plush texture and subtle spice .
- Traditional Patatas Bravas — smoky paprika and garlic aioli get a lift from the wine’s crunchy cranberry bite .
(Don’t forget our 5-for-€50 tapas deal if you want to test every pairing!)
How to serve & enjoy
- Temperature: Aim for 14 °C — fridge-cold for ~20 minutes, then open.
- Glassware: A medium-size Burgundy or universal stem gives the aromatics room to pirouette.
- Cellar time: Built for the now; enjoy over the next 18-24 months while the fruit is at full volume.
- Tuesday tip: Leftover bottle? It makes a stellar base for a sangria-style Tinto de Verano — just add orange slices and a splash of soda.
Ready to take the plunge?
Swing by Bodega 1830 after work, snag an outdoor table and let this playful Catalan red make your tapas shine.
