Château Prat de CestCuvée Jeremy Banster Héritage
Red wine
This wine generally goes well with beef, veal or pasta.
Food and wine pairings with Cuvée Jeremy Banster Héritage
Pairings that work perfectly with Cuvée Jeremy Banster Héritage
Original food and wine pairings with Cuvée Jeremy Banster Héritage
The Cuvée Jeremy Banster Héritage of Château Prat de Cest matches generally quite well with dishes of beef, pasta or veal such as recipes of boeuf en daube, my lasagna bolognese (without béchamel sauce) or cutlets with portuguese sauce.
Details and technical informations about Château Prat de Cest's Cuvée Jeremy Banster Héritage.
Discover the grape variety: Pascal Blanc
Supple, low-acid whites with a pale golden robe and an ample palate, with discreet signature aromas of white fruit (apple, pear) and light floral notes. Confidential heritage profile. Almost extinct, preserved in the Domaine de Vassal collections (INRAE), bearing witness to the ampelographic richness of pre-phylloxera Provence. Autochthonous Provençal white variety, once grown in the Var and Bouches-du-Rhône.
Informations about the Château Prat de Cest
The Château Prat de Cest is one of of the world's greatest estates. It offers 7 wines for sale in the of Corbières to come and discover on site or to buy online.
The wine region of Corbières
Largest AOC in Languedoc, 95% Mediterranean reds. Signature old-vine Carignan (up to 60%): fleshy reds with black fruit, garrigue, black olive, spice and tight tannins. Blended with round, sunny Grenache, peppery Syrah, dense Mourvèdre and supple Cinsault. A few fresh rosés and whites (Grenache Blanc, Roussanne).
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
