Château La CosteCoteaux d'Aix-en-Provence Red
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Coteaux d'Aix-en-Provence Red
Pairings that work perfectly with Coteaux d'Aix-en-Provence Red
Original food and wine pairings with Coteaux d'Aix-en-Provence Red
The Coteaux d'Aix-en-Provence Red of Château La Coste matches generally quite well with dishes of beef or mature and hard cheese such as recipes of quick meatloaf or halibut with flambéed comté.
Details and technical informations about Château La Coste's Coteaux d'Aix-en-Provence Red.
Discover the grape variety: Claverie
Claverie blanc is a grape variety that originated in France (South-West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Claverie blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Informations about the Château La Coste
The Château La Coste is one of of the world's great estates. It offers 31 wines for sale in the of Coteaux d'Aix-en-Provence to come and discover on site or to buy online.
The wine region of Coteaux d'Aix-en-Provence
Côteaux d'Aix-en-Provence is one of the main French appellations in the Provence wine region, located in the extreme southeast of the country. It is the second largest appellation in the region, with about 4,000 hectares North and west of Aix-en-Provence - the town from which it takes its name. The area also bears the tiny title of AOCPalette. The Côteaux d'Aix-en-Provence appellation was first introduced as a VDQS in 1956, having been informally known as Côteaux du Roy René (René d'Anjou being a 15th century French king famous for his love of wine and the Vine).
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Press (wine)
In red winemaking, wine made from the marcs by pressing after devatting. See goutte (wine of).
