Château Cauhape Jurancon sec Chante des Vignes 2018

Château Cauhapé Jurançon Sec Chante des Vignes is a vibrant white wine from the Jurançon region in southwest France. Made from the local Gros Manseng and Camaralet grapes, this wine exhibits expressive aromas of citrus, white flowers, and t

Type: White Wine

Style: Dry, Aromatic

Grape Varietal: Gros Manseng, Camaralet

Tastes Like: Comparable to a dry Riesling, with notes of citrus, green apple, and a hint of minerality.

Alcohol Percentage: 13%

Closure: Cork

Size: 750mL

Appellation: Jurançon Sec AOC

Region: Southwest France

Terroir: Clay and limestone soils with steep slopes

Aging: Stainless steel tanks to preserve freshness

Serving Temperature: 8-10℃ – Serve chilled

Château Cauhapé is a prestigious estate located in the heart of the Jurançon appellation. The winery is known for its dedication to indigenous grape varieties and traditional winemaking methods. With a focus on expressing the unique terroir of the region, Château Cauhapé produces distinctive wines that are fresh, aromatic, and complex, capturing the essence of Jurançon.

Seafood: Ideal with grilled prawns, oysters, or lemon-butter fish.

Poultry: Complements herb-roasted chicken or turkey breast with citrus glaze.

Pasta: Pairs well with creamy pasta dishes, such as Alfredo or carbonara.

Vegetarian: Enjoy with a goat cheese salad or a vegetable tart.

Goat Cheese: Fresh and tangy, complements the wine's citrus notes.

Comté: Nutty and firm, balances the wine's acidity.

Brie: Soft and creamy, provides a lovely contrast to the wine's freshness.

Australian Feta: Salty and crumbly, enhances the wine's minerality.

This aromatic and flavourful dish is a perfect match for the fresh and lively profile of Château Cauhapé Jurançon Sec Chante des Vignes.

• 1 whole chicken (about 1.5kg)
• 2 tbsp olive oil
• 2 lemons, sliced
• 4 cloves garlic, minced
• 2 sprigs rosemary
• 2 sprigs thyme
• Salt and pepper, to taste

1. Preheat Oven: Preheat your oven to 200℃.
2. Prepare Chicken: Rub the chicken with olive oil, minced garlic, salt, and pepper. Stuff the cavity with lemon slices, rosemary, and thyme.
3. Roast Chicken: Place the chicken in a roasting pan and surround it with additional lemon slices. Roast for 1 hour, basting occasionally, until the skin is golden brown and crispy.
4. Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted lemon slices and a side of vegetables or mashed potatoes.