Wine through the seasons

Every season has its dishes, and every dish its wines. Here, season by season, are the wines of ours that their sheets recommend, and what is happening in the vineyard at the same time.

Spring

At the table Lamb, the first grilled fish, white meats and aperitifs back out on the terrace.

In the vines The vine reaches budburst, then the first leaves and bunches appear. Négrette is a late budder.

Lamb

Lamb crépinettes with Crottin de Chavignol

Chardonnay BIO 2025 - Vin Blanc Sec With lamb crépinettes and Crottin de Chavignol.

Fish

Monkfish skewers with smoked bacon

Chardonnay BIO 2025 - Vin Blanc Sec With monkfish skewers and smoked bacon.

White meat

Dishes made with white meat

Vin Rouge BIO - LA TOUR With white meat dishes.
Vin Rouge BIO - Tradition Rouge 2020 With white meat dishes.

Aperitif

Charcuterie, ham, tapas, tapenade, guacamole

Vin Rouge BIO - LA TOUR Ideal as an aperitif, with a plate of charcuterie and cheese.
Vin Rouge BIO - Tradition Rouge 2020 Perfect with the aperitif.
Vin Rosé BIO As an aperitif, with tapas, tapenade or guacamole.
Prêt en Bulles Millésime 2020 - Vin Pétillant d'Exception Ideal for the aperitif.
Vin Rouge BIO - L'EXTREME 2016 BIO As an aperitif, with Noir de Bigorre ham.

Summer

At the table Mixed salads, tapas, grilled food and barbecues.

In the vines Flowering, then véraison: the grapes change colour. At the estate, the harvest begins at the end of August.

Summer food

Mixed salads, tapas

Vin Rosé BIO With a mixed salad or tapas.

Grills and barbecue

Grilled meat, red or white

Vin Rouge BIO - Tradition Rouge 2020 With grilled meat, red and white.

Aperitif

Charcuterie, ham, tapas, tapenade, guacamole

Vin Rouge BIO - LA TOUR Ideal as an aperitif, with a plate of charcuterie and cheese.
Vin Rouge BIO - Tradition Rouge 2020 Perfect with the aperitif.
Vin Rosé BIO As an aperitif, with tapas, tapenade or guacamole.
Prêt en Bulles Millésime 2020 - Vin Pétillant d'Exception Ideal for the aperitif.
Vin Rouge BIO - L'EXTREME 2016 BIO As an aperitif, with Noir de Bigorre ham.

Autumn

At the table Game, slow-cooked dishes and south-west cooking: cassoulet, duck confit, Toulouse sausage.

In the vines The last of the harvest in early September, then winemaking in the cellar.

Game

Woodcock and other game

Vin Rouge BIO - L'EXTREME 2016 BIO With roast woodcock and chanterelles.
Vin Rouge BIO - L'Esprit Gaulois 2022 With game and rich dishes.
Vin Rouge Bio - Esprit 2018 With game, for a rich match.

Slow-cooked dishes

Meat stew, beef bourguignon

Vin Rouge BIO - L'Esprit Gaulois 2022 With a meat stew or beef bourguignon.
Vin Rouge Bio - Esprit 2018 With a meat stew or beef bourguignon.

South-west French cooking

Cassoulet, duck confit, Toulouse sausage

Vin Rouge Bio Naturellement Négrette 2022 - Certifié BIO et Élaboré Naturellement With cassoulet, duck confit or Toulouse sausage.
Vin Rouge 100% Naturel - Libéré du Soufre 2022 With south-west French dishes.

Winter

At the table Raclette and fondue, cheese boards, red meat and festive meals.

In the vines Pruning, vine by vine, while the year’s wines age in the cellar.

Raclette and fondue

Melted cheese dishes

Vin Rouge BIO - Tradition Rouge 2020 With raclette or fondue.

Charcuterie and cheese

Cheese board, charcuterie plate

Vin Rouge BIO - LA TOUR With a plate of charcuterie and cheese.
Vin Rouge BIO - Tradition Rouge 2020 With a board of cheese and charcuterie.
Vin Rouge BIO - L'EXTREME 2016 BIO With cheese and hearty dishes.

Red meat

Beef Wellington, hearty dishes

Vin Rouge BIO - L'EXTREME 2016 BIO With red meat, and with beef Wellington.

Festive meals

Light dishes and refined food

Prêt en Bulles Millésime 2020 - Vin Pétillant d'Exception For festive meals, light dishes and refined food.

Desserts

The end of the meal, with bubbles

Prêt en Bulles Millésime 2020 - Vin Pétillant d'Exception With desserts.

Sorting the dishes by season is the estate’s own choice; the wines and their advice come from the wine sheets, and only wines in stock are suggested.

Matching wine to the season

The seasons change the dishes, and the dishes change the wines. Summer calls for fresh, fruity wines, served slightly chilled, for meals outdoors; winter, for more structured reds to go with rich, long-cooked dishes.

Sorting the dishes by season is the estate’s own choice. The wines suggested come from the “Food and wine pairing” section of each wine sheet, and only wines in stock are shown.

What the vine is going through at the same time

While the kitchen follows the seasons, the vine follows its own: pruning in winter, budburst in spring, flowering and véraison in summer, harvest at the end of August and early September at Château Saint Louis, then winemaking and ageing in the cellar.

Your questions

Frequently asked questions

Which wine to serve in summer?

A rosé or a fruity, low-tannin red, served slightly chilled, for salads, tapas and grilled food. Sparkling wine and dry white go with the aperitif.

Which wine for winter meals?

A fuller-bodied red for game, slow-cooked dishes and red meat; a crisp wine to lighten a raclette or a fondue; sparkling wine for desserts and festive meals.

When is the harvest at Château Saint Louis?

At the end of August and early September. The exact date depends each year on how ripe the grapes are.

The Wine Workshop