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 salmon and avocado chirashi, traditional tunisian couscous or gratin of potatoes with fish fillets.
Details and technical informations about Château Sainte Béatrice's Cuvée du Lion Blanc.
Discover the grape variety: Couderc
Couderc noir is a grape variety that originated in France. It is a variety resulting from a crossing of 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 Couderc noir can be found in several vineyards: Provence & Corsica, Rhône Valley, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
