Winery Clos Du PhoenixCuvée de la Citadelle
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Cuvée de la Citadelle of the Winery Clos Du Phoenix is in the top 40 of wines of Mount Lebanon.
Wine flavors and olphactive analysis
On the nose the Cuvée de la Citadelle of Winery Clos Du Phoenix in the region of Mount Lebanon often reveals types of flavors of oaky, red fruit or leather and sometimes also flavors of earth, oak or red fruit.
Food and wine pairings with Cuvée de la Citadelle
Pairings that work perfectly with Cuvée de la Citadelle
Original food and wine pairings with Cuvée de la Citadelle
The Cuvée de la Citadelle of Winery Clos Du Phoenix matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fondue vigneronne au vin rouge, pastasotto pepper merguez (risotto style pasta) or butternut soufflé.
Details and technical informations about Winery Clos Du Phoenix's Cuvée de la Citadelle.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cuvée de la Citadelle from Winery Clos Du Phoenix are 2012
Informations about the Winery Clos Du Phoenix
The Winery Clos Du Phoenix is one of of the world's greatest estates. It offers 6 wines for sale in the of Mount Lebanon to come and discover on site or to buy online.
The wine region of Mount Lebanon
Lebanon is a Middle Eastern country with an ancient wine culture that has experienced a renaissance in the past few decades. In 2011, roughly six million bottles of Lebanese wine were produced from 2000 hectares (5000 acres) of Vineyards. Modern Lebanese viniculture has moved away from the ancient Phoenician port cities and inland to the fertile Bekaa Valley. There are also a handful of vineyards near Jezzine, a few miles beyond the Southern end of the Bekaa, just inland of Sidon.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
