Château La CostePremière Cuvée Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Première Cuvée Rouge of Château La Coste in the region of Provence often reveals types of flavors of peach, red fruit or honey and sometimes also flavors of earth, microbio or tree fruit.
Food and wine pairings with Première Cuvée Rouge
Pairings that work perfectly with Première Cuvée Rouge
Original food and wine pairings with Première Cuvée Rouge
The Première Cuvée Rouge of Château La Coste matches generally quite well with dishes of beef, lamb or spicy food such as recipes of grandma melanie's cassoulet, sauté of lamb or curried coral lentils.
Details and technical informations about Château La Coste's Première Cuvée Rouge.
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 Première Cuvée Rouge from Château La Coste are 2017, 2016, 2012, 2018 and 2011.
Informations about the Château La Coste
The Château La Coste is one of of the world's greatest estates. It offers 31 wines for sale in the of Provence to come and discover on site or to buy online.
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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
