Château de Beaucastel Côtes-du-Rhône Coudoulet Rouge 2020

Superb deep-ruby red colour with purple reflections. The nose reveals a beautiful freshness and a seductive aromatic bouquet combining notes of red fruit, spices and white pepper with a hint of perfectly integrated toasted vanilla. Full bodied, greedy, very soft, the palate presents a very nice balance with freshness and aromas of black cherry jam. The finish is long with a beautiful aromatic intensity and velvety tannins. A wine of great elegance with good aging potential.

Type: Red Wine
Style: Medium to Full-bodied, Earthy
Grape Varietal: Grenache, Mourvèdre, Syrah
Tastes Like: Comparable to a classic Châteauneuf-du-Pape, with red berries, plum, and wild herbs, complemented by earthy spice and a refined tannic structure.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Rocky and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Château de Beaucastel is a renowned estate in the Rhône Valley, celebrated for its meticulous winemaking and its ability to produce wines that authentically express the region's unique terroir. The Coudoulet Rouge is a testament to their expertise and tradition.

Seafood: Grilled salmon or tuna steaks.
Game: Venison or duck with berry reduction.
Vegetarian: Ratatouille or lentil casserole.
Meat: Roasted pork tenderloin or lamb ragu.

Comté: Nutty and aged, enhancing the wine's complexity.
Brie: Creamy and soft, balancing the wine's bold flavours.
Roquefort: Adds a tangy, salty contrast.
Australian Aged Cheddar: Sharp and savoury, complementing the wine's earthy notes.

Ratatouille

Ingredients:

• 1 eggplant, diced
• 1 zucchini, sliced
• 1 red capsicum, chopped
• 2 tomatoes, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until softened.
2. Add eggplant, zucchini, and capsicum. Cook for 5-7 minutes.
3. Stir in tomatoes, thyme, salt, and pepper. Simmer for 15 minutes until vegetables are tender.
4. Serve warm as a main dish or side, garnished with fresh basil.