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Best Online Wine shop 2019 & 2020
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La Cote 2018 - Chateau La Negly
SORRY GUYS, WE RAN OUT OF THIS ONE

91pts Robert Parker's Wine Advocate and 90pts Jeb Dunnuck!

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Why do we love it?

La Cote Chateau La Negly is a juicy and spicy red wine from the uprising area of Languedoc and among the best and most critically acclaimed wineries in the area!

Chateau La Negly is one of the favorite wineries of both Jancis Robinson and Robert Parker, who consider that it makes very tasty wines, with an emphasis on terroir and excellent value for money. The winery is located in the Occitanie region, on the hills of La Clape, overlooking the Mediterranean Sea. The ideal climate, with intense sunshine, warm temperatures, and cool sea breezes is responsible for rich, ripe, and impressive red wines such as La Cote.

The blend consists of Carignan, Grenache, Syrah, and Mourvedre. Carignan was vinified using the maceration carbonique method to give intense red fruit and soft tannins to the blend. The wine fermented and matured in concrete tanks (50%) and in large oak barrels (50%). The result is spicy and fruity, with jammy aromas.

La Cote Chateau La Negly will impress you as it did with Wine Advocate!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

La Cote Chateau La Negly has deep ruby color and exuberant nose with intense aromas of sour cherry, cherry, plum, bilberry, and strawberry jam framed with notes of vanilla, cinnamon, leather, and toffee.

In the mouth, it has a medium (+) body, balanced acidity, and medium but mellow tannins. Ripe cherry, plum, raspberry jam, and blueberry are combined with notes of pepper, cinnamon, herbs, and leather.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14,5%
Origin Languedoc
Variety Carignan, Grenache, Syrah, Mourvedre
Aromas Sour cherry, cherry, plum, bilberry, strawberry jam, vanilla, cinnamon, leather, toffee, pepper, herbs.
Bottle Size 750ml
Barrique -
Serving temperature 15°C
Aging 5 years
Closure Cork
Organic No

LA COTE 2018 - CHATEAU LA NEGLY

PAIR IT

with beef fillet and red wine sauce, Peking duck, or a spetzofai.

Bean soup with sausage

400 gr. white beans
300 gr. spicy sausage
2 onions
1 clove of garlic
1 leek
1-2 celery stalks
1 carrot
1 tablespoon of tomato paste
1 teaspoon of sugar
1 bay leaf
150 ml. Olive oil
Paprika
Freshly grounded black pepper
Marjoram
Thyme
Chili flakes (optional)
Salt

Put the beans to soak in water the previous night.
The day after, boil them until they are softened but not melted.

Preheat the oven to 200 ° C and begin to cut the vegetables into medium sized pieces and the sausage into slices.

In a deep frying pan saute the sausage until it gets a golden color and then add the vegetables. Continue sauteing for 2-3 minutes.

In a casserole with a lid add the beans, the sauteed vegetables with sausage, the herbs and spices.
Add the tomato paste, sugar, olive oil, salt and pepper and stir.
Finally, add hot water, as much as needed to cover the beans.

Check it occasionally and if necessary add some extra hot water.
Bake for about 4 hours at moderate temperature until the sauce thickens!


Serve the bean soup and a sprinkle of chili flakes if you like!

 

Eva Monochari

Food Blogger

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