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

Taste & Flavors - - CONTENT - chateauk­

"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."


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.


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.

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