Château BarbanauEt Cae-Terra Côtes De Provence
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Et Cae-Terra Côtes De Provence
Pairings that work perfectly with Et Cae-Terra Côtes De Provence
Original food and wine pairings with Et Cae-Terra Côtes De Provence
The Et Cae-Terra Côtes De Provence of Château Barbanau matches generally quite well with dishes of beef, lamb or spicy food such as recipes of veal shank with mushrooms, sri lankan lamb rolls (mutton rolls) or grilled tuna with mediterranean marinade.
Details and technical informations about Château Barbanau's Et Cae-Terra Côtes De Provence.
Discover the grape variety: Castets
Structured, colourful reds with a dark ruby colour, firm tannins and a dense palate showing black fruits (blackberry, cassis), spices, Mediterranean herbs and balsamic notes. A rare tannic profile today. Preserved for its heritage value, it contributes to IGP Aveyron and is studied for its genetic interest among the ancient grapes of the South-West.
Last vintages of this wine
The best vintages of Et Cae-Terra Côtes De Provence from Château Barbanau are 2016, 2014, 2015, 2011 and 2013.
Informations about the Château Barbanau
The Château Barbanau is one of of the world's greatest estates. It offers 12 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: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.
