Château KsaraClos Saint - Alphonse Blanc
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Clos Saint - Alphonse Blanc
Pairings that work perfectly with Clos Saint - Alphonse Blanc
Original food and wine pairings with Clos Saint - Alphonse Blanc
The Clos Saint - Alphonse Blanc of Château Ksara matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of steamed ginger fish (china), stuffed squid or zucchini and goat cheese quiche.
Details and technical informations about Château Ksara's Clos Saint - Alphonse Blanc.
Discover the grape variety: Othello
Interspecific cross between the Clinton and the frankenthal or black-hamburg obtained in 1859 by Charles Arnold of Paris in Canada (Brant County in Ontario). In France, it is one of the six hybrids prohibited since 1935 (included in the European regulations): the Clinton, the Herbemont, the Isabelle, the Jacquez, the Noah and the Othello. It has been used as a sire in several crosses, notably by Couderc and Seibel. Today, the Othello has practically disappeared.
Last vintages of this wine
The best vintages of Clos Saint - Alphonse Blanc from Château Ksara are 0
Informations about the Château Ksara
The Château Ksara is one of of the world's great estates. It offers 28 wines for sale in the of Bekaa Valley to come and discover on site or to buy online.
The wine region of Bekaa Valley
The Bekaa Valley is the heartland of modern Lebanese wine. Almost 90 percent of Lebanon's wine is made here, as is a respectable proportion of its Arak, the anise-flavored spirit that remains the nation's favorite alcoholic drink. The original Bekaa Valley Vineyards were planted with Cinsaut, which was subsequently joined by other French vine varieties. Most of these remain in Lebanon’s vinicultural makeup today: red Carignan, Grenache, Syrah, Mourvèdre, Cabernet Sauvignon and Merlot, and white Ugni Blanc, Clairette and Chardonnay.
The word of the wine: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
