Château Sainte BéatriceCuvée du Lion Blanc
White wine
This wine generally goes well with vegetarian, poultry or lean fish.
Food and wine pairings with Cuvée du Lion Blanc
Pairings that work perfectly with Cuvée du Lion Blanc
Original food and wine pairings with Cuvée du Lion Blanc
The Cuvée du Lion Blanc of Château Sainte Béatrice matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or lean fish such as recipes of pasta with tuna, garlic and lemon cream, garlic shrimp or sliced marinated swordfish cooked a la plancha.
Details and technical informations about Château Sainte Béatrice's Cuvée du Lion Blanc.
Discover the grape variety: Seinoir
Seinoir noir is a grape variety that originated in . This grape variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Seinoir noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the Château Sainte Béatrice
The Château Sainte Béatrice is one of of the world's great estates. It offers 25 wines for sale in the of Méditerranée to come and discover on site or to buy online.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
