Wine picks by James Palgé of Château Ksara
The best matches for seafood, meat and roasts for your winter-warming meals with winemaker James Palgé from Château Ksara
"It gives me immense pleasure to introduce these wines, which have been at the forefront of our success over the past quarter of a century. I am a Bordeaux man and before coming to Château Ksara, I was at Château Prieure Lichine in Margaux. To me, that was god’s country and to be honest I never expected to be so amazed by the wine-making opportunities in Lebanon. I have invested a significant portion of my life in this wonderful and historic winery and the magnificent Bekaa Valley."
CUVÉE DU PAPE
An outstanding example of a Lebanese varietal Chardonnay that's defined by great fruit, an intensity of flavors, high acidity and a full body rounded with excellent weight and a pleasant creamy texture. Pairs well with seafood, white meats and salads.
A wine that is the pinnacle of Chateau Ksara’s excellence, Le Souverain, which is restricted to less than 10,000 bottles each year, was first introduced in 2007 to celebrate the winery’s 150th birthday. Le Souverain typically has deep and distinct flavors of black fruit, red fruit and an array of spices, dried fruit, herbal and herbaceous notes. Pairs well with most red meat dishes and roasts.
A Bordeaux blend with Bekaa Valley power and concentration. Made with Cabernet Sauvignon, Merlot, and Petit Verdot, this wine has pronounced flavors of red fruit, especially cherry and plum, but also blackberry and bramble along with white pepper and eucalyptus. This wine is perfect for most red meat dishes and roasts.
A premium varietal, made with grapes from Château Ksara’s most prized plots of land in the Western Bekaa. This wine has pronounced flavors of black cherries, plum, menthol and black olives. Perfect for most red meat dishes and roasts.
CUVÉE DU TROISIÈME MILLÉNAIRE
A wine introduced by Chateau Ksara to celebrate the third Millennium, Cuvée du Troisième Millénaire is a blend of Petit Verdot, Cabernet Sauvignon and Cabernet Franc. The pronounced flavors of black and red fruit, such as blackcurrant, plum and red cherry, as well as menthol, bell pepper, blackcurrant leaf and lavender are perfect for most red meat dishes and roasts.