Château Saint BaillonL'Oppidum Côtes de Provence
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with L'Oppidum Côtes de Provence
Pairings that work perfectly with L'Oppidum Côtes de Provence
Original food and wine pairings with L'Oppidum Côtes de Provence
The L'Oppidum Côtes de Provence of Château Saint Baillon matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef tongue with vegetables, lamb sweetbreads with white wine and sorrel cream or empanadas de carne (argentina).
Details and technical informations about Château Saint Baillon's L'Oppidum Côtes de Provence.
Discover the grape variety: Barbera noire
Intense and fruity reds with a deep purple colour, supple tannins and a full palate with characteristically very high acidity, offering signature aromas of red fruits (black cherry, morello cherry), ripe plum, spices, violet and Piedmontese balsamic notes. Star of the Barbera d'Asti DOCG and Barbera d'Alba DOC, also exported to Argentina (Mendoza) and California. Italian black variety, the third most planted red grape in Italy, native to Piedmont.
Last vintages of this wine
The best vintages of L'Oppidum Côtes de Provence from Château Saint Baillon are 2009, 2007
Informations about the Château Saint Baillon
The Château Saint Baillon is one of of the world's greatest estates. It offers 10 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: Sapid
Said of a wine rich in flavours.
