Château Ste AnneCôtes de Provence
Red wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Wine flavors and olphactive analysis
On the nose the Côtes de Provence of Château Ste Anne in the region of Provence often reveals types of flavors of strawberries, red currant or earth and sometimes also flavors of vegetal, red fruit.
Food and wine pairings with Côtes de Provence
Pairings that work perfectly with Côtes de Provence
Original food and wine pairings with Côtes de Provence
The Côtes de Provence of Château Ste Anne matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of roasted fillet of beef with parsley, shrimp marinade or croque monsieur with 4 cheeses.
Details and technical informations about Château Ste Anne's Côtes de Provence.
Discover the grape variety: Mourvèdre
Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).
Last vintages of this wine
The best vintages of Côtes de Provence from Château Ste Anne are 2015, 2018, 2016, 2013 and 2012.
Informations about the Château Ste Anne
The Château Ste Anne is one of of the world's greatest estates. It offers 6 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: Lactic (acid)
Acid obtained by malolactic fermentation.
