Château Saint-PierreCuvée Baptiste Rouge
Red wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Cuvée Baptiste Rouge of Château Saint-Pierre in the region of Provence often reveals types of flavors of non oak, oak.
Food and wine pairings with Cuvée Baptiste Rouge
Pairings that work perfectly with Cuvée Baptiste Rouge
Original food and wine pairings with Cuvée Baptiste Rouge
The Cuvée Baptiste Rouge of Château Saint-Pierre matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tagliata with truffle oil, tajine with 2 meats and preserved lemons or coral lentil dahl.
Details and technical informations about Château Saint-Pierre's Cuvée Baptiste 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 Cuvée Baptiste Rouge from Château Saint-Pierre are 2010, 2011
Informations about the Château Saint-Pierre
The Château Saint-Pierre is one of of the world's greatest estates. It offers 13 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: Ultra raw (or natural raw)
A type of champagne that has not received any dosage liqueur.
