Château la CastilleAubert de la Castille Grande Cuvée Côtes de Provence
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Aubert de la Castille Grande Cuvée Côtes de Provence
Pairings that work perfectly with Aubert de la Castille Grande Cuvée Côtes de Provence
Original food and wine pairings with Aubert de la Castille Grande Cuvée Côtes de Provence
The Aubert de la Castille Grande Cuvée Côtes de Provence of Château la Castille matches generally quite well with dishes of beef, lamb or spicy food such as recipes of brazilian feijoada, lamb curl or home-made white pudding.
Details and technical informations about Château la Castille's Aubert de la Castille Grande Cuvée Côtes de Provence.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Aubert de la Castille Grande Cuvée Côtes de Provence from Château la Castille are 2015
Informations about the Château la Castille
The Château la Castille is one of of the world's greatest estates. It offers 33 wines for sale in the of Côtes de Provence to come and discover on site or to buy online.
The wine region of Côtes de Provence
World reference for pale, elegant rosé: salmon to onion-skin hue, notes of strawberry, pink grapefruit, white peach and flowers, fresh, dry, mineral palate, taut finish. 90% of output, the Provençal signature. Grenache, Cinsault, Syrah and native Tibouren in the blend. A few fleshy Mediterranean reds (Mourvèdre, Syrah) and saline Vermentino whites.
The wine region of Provence
World capital of dry, refined rosé (~90% of production). Pale rose-petal colour, delicate nose of fresh red fruits (strawberry, raspberry, redcurrant), citrus (pink grapefruit), white flowers and a mineral touch, taut and thirst-quenching palate — the Mediterranean aperitif par excellence. Blends of Grenache, Cinsault, Syrah, Tibouren and Mourvèdre. Fleshy Bandol reds from Mourvèdre (leather, garrigue, age-worthy), straight Cassis whites.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
