Château Maucoil Chateauneuf-du-Pape Tradition Blanc Bio 2019

Château Maucoil Châteauneuf-du-Pape Tradition Blanc Bio is an elegant organic white wine from the Rhône Valley, France. Made from Grenache Blanc, Roussanne, Clairette, and Bourboulenc, it offers aromas of white peach, citrus, and honeysuckle. The medium-bodied palate features refreshing acidity, a creamy texture, and a long, mineral-driven finish, showcasing the finesse of Châteauneuf-du-Pape.

*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: Rich, Mineral-driven
Grape Varietal: Grenache Blanc, Clairette, Bourboulenc
Tastes Like: Comparable to a full-bodied Chardonnay, with pear, citrus, and a hint of almond.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Rhône Valley, France
Terroir: Sandy and limestone soils
Aging: Partial oak aging for added complexity
Serving Temperature: 10-12°C

Château Maucoil is renowned for its biodynamic approach and dedication to crafting elegant wines. The Tradition Blanc Bio highlights the exceptional quality of white Châteauneuf-du-Pape wines.

Seafood: Lobster, crab cakes, or scallops.
Poultry: Roast chicken or turkey breast.
Vegetarian: Asparagus tart or creamy pumpkin soup.
Meat: Pork tenderloin with apple compote.

Brie: Mild and creamy, complementing the wine's richness.
Goat Cheese: Tangy and fresh, enhancing the wine's minerality.
Gruyere: Nutty and firm, pairing beautifully with the wine's complexity.
Parmigiano-Reggiano: Hard and savoury, balancing the wine's acidity.

Coquilles Saint-Jacques à la Sauce Beurre Citron (Scallops in Lemon Butter Sauce)

Ingredients:

• 500g scallops
• 2 tbsp olive oil
• 2 tbsp butter
• 1 garlic clove, minced
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan over medium heat. Season scallops with salt and pepper.
2. Cook scallops for 2-3 minutes per side until golden brown. Remove and set aside.
3. In the same pan, melt butter and sauté garlic. Add lemon juice and stir.
4. Return scallops to the pan and coat with the sauce.

Tip: Pair with Château Maucoil Chateauneuf-du-Pape Tradition Blanc for a luxurious meal.