
Winery Coteaux du LibanBlanc du Clos
This wine is a blend of 2 varietals which are the Chardonnay and the Viognier.
This wine generally goes well with pork, vegetarian or poultry.

Food and wine pairings with Blanc du Clos
Pairings that work perfectly with Blanc du Clos
Original food and wine pairings with Blanc du Clos
The Blanc du Clos of Winery Coteaux du Liban matches generally quite well with dishes of pork, game (deer, venison) or rich fish (salmon, tuna etc) such as recipes of guinea fowl with cabbage, duck sleeves in cider or summer tuna quiche.
Details and technical informations about Winery Coteaux du Liban's Blanc du Clos.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Blanc du Clos from Winery Coteaux du Liban are 2018, 0
Informations about the Winery Coteaux du Liban
The Winery Coteaux du Liban is one of of the world's greatest estates. It offers 10 wines for sale in the of Bekaa Valley to come and discover on site or to buy online.
The wine region of Bekaa Valley
Lebanese high-altitude valley (~1,000 m), ~6,000 years of winegrowing, ~90% of the country's wine. Complex, age-worthy reds with signature notes of black cherry, blackberry, garrigue, leather, cedar, oriental spices and a balsamic touch, firm tannins and long ageing — Cabernet for backbone, supple Cinsault, dense Carignan, fruity Grenache, peppery Syrah. Native whites Merwah and Obaideh, taut and mineral. Iconic Chateau Musar.
The word of the wine: Raw
A term whose meaning varies according to the region (terroir or estate), but which everywhere contains the idea of identifying a wine with a specific place of production.














