Château Cauhape Jurancon sec Chante des Vignes 2018

Château Cauhapé Jurançon Sec Chante des Vignes is a vibrant and refreshing white wine from Jurançon, France, crafted from Gros Manseng and Camaralet grapes. This medium-bodied wine reveals aromas of citrus, white peach, and floral notes, with a zesty palate featuring lemon zest, green apple, and a subtle minerality.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Medium-bodied, Refreshing
Grape Varietal: Gros Manseng, Camaralet
Tastes Like: Comparable to a crisp Sauvignon Blanc, with citrus, peach, and minerality
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Jurançon Sec AOC
Region: Jurançon, France
Terroir: Clay and siliceous soils
Aging: Stainless steel to retain freshness
Serving Temperature: 8-10°C – Serve well-chilled

Château Cauhapé is a renowned winery in Jurançon, celebrated for its commitment to showcasing the unique character of native grape varietals. Known for producing vibrant and expressive wines, Chante des Vignes captures the freshness and elegance of the region’s terroir.

Seafood: Grilled prawns, scallops, or white fish with a citrus sauce.
Poultry: Lemon-roasted chicken or turkey cutlets.
Vegetarian: Asparagus tart or zucchini fritters.
Meat: Pork tenderloin with apple compote or veal scallopini.

Goat Cheese: Tangy and fresh, complementing the wine’s acidity.
Brillat-Savarin: Creamy and rich, balancing the wine’s crispness.
Comté: Nutty and semi-hard, enhancing the wine’s complexity.
Feta: Salty and crumbly, pairing well with the wine’s citrus notes.

Tarte aux Asperges (Asparagus Tart)

Ingredients:

• 1 sheet of puff pastry
• 1 bunch of asparagus, trimmed
• 3 eggs
• 200mL cream
• 100g grated Gruyère cheese
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 180°C. Line a tart tin with puff pastry and trim the edges. Prick the base with a fork.
2. Blanch the asparagus in boiling water for 2 minutes, then drain and set aside.
3. In a bowl, whisk eggs and cream. Season with salt and pepper, then stir in grated Gruyère.
4. Pour the egg mixture into the tart shell and arrange the asparagus spears on top.
5. Bake for 25-30 minutes or until golden and set. Allow to cool slightly before serving.

Tip: Pair with a glass of Château Cauhapé Jurançon Sec Chante des Vignes for a perfect springtime meal.