- Region: Côtes de Blaye, Côtes, Bordeaux Tasting Notes: Nose of strawberry and blackcurrant. Delicately fruity and tannic with soft vanilla flavor. Elegant and well-balanced. Intense and persistent. Blend: 90% Merlot, 10% Cabernet Sauvignon Hold Time: Now or up to 10 years Alcohol: 14.5% Pair With: This excellent wine will pair well with red and white meat, such as “Pot au feu”, braised veal and capon in cream and truffle sauce.
- Region: Margaux AOC, Bordeaux Tasting Notes: Aroma of blackcurrant and Lilac with well balanced tannins and freshness, spicy red fruits and leather Blend: 68% Cabernet Sauvignon, 22% Merlot, 7% Cabernet Franc, 3% Petit Verdot Hold Time: Now or up to 6 years Alcohol: 14.5% Pair With: Margaux wine pairs well with rich red meat, beef, lamb or duck. The Bordeaux area is famous for Foie gras, cepes and other types of mushrooms, which they often use in local recipes, as well as red wine sauces slowly cooked with shallots called Bordelaise sauce.
- Region: Graves AOC, Bordeaux Tasting Notes: Nose of blackcurrant and sweet chocolate. Strong and fruity body, balanced by freshness and silky tannin. Blend: 55% Cabernet Sauvignon and 45% Merlot. Hold Time: Now or up to 10 years Alcohol: 13.5% Pair With: This full-flavored wine is excellent with red meat, game, duck or lamb: try the mythical 7-hour roast leg of lamb with luscious potatoes. This wine will even stand spicy or very tasty dishes. Bordeaux wines traditionally accompany the local porcini mushrooms, so a mushroom omelet or quiche is a good choice. For a simpler and quicker meal, try an assortment of cheeses and charcuteries, or a good old cheeseburger.
- Region: Pauillac, Médoc, Bordeaux Tasting Notes: Aromas of cedar, ripe berries, and cherries. Blackcurrant, touches of vanilla and leather. Strong, tannic. Softens with age. Blend: 75% Cabernet Sauvignon, 25% Merlot Hold Time: Now or up to 10 years Alcohol: 13.5% Pair With: This fleshy and tasty wine will pair well with barbecued or roasted meats, beef, lamb leg or duck breasts. It can also be paired with Indian recipes like tandoori, or tasty creamy cheeses like Camembert and Brie, or sautéed mushrooms.
- Region: Saint-Estèphe, Medoc, Bordeaux Tasting Notes: Tight fruit notes of blackberry, black currant and cassis balanced with mushroom, graphite, leather and smoke. Elegant tannins lead to a persistent finish of tobacco and hints of mint. Blend: 80% Merlot, 20% Cabernet Sauvignon Hold Time: Now or up to 15 years Alcohol: 14% Pair With: Roasted lamb or game meats, ribeye or fatty steak. Tomato based pasta or a bordelaise sauce. Aged cheeses like Mimolette or Gouda, or a sharp cheddar.
- Region: Graves AOC, Bordeaux Tasting Notes: Aromas of violets and red fruits, with hints of baking spices. This elegant wine leads with black currants and cherries, hints of cinnamon and well structured smoky, gravelly tannins that open over time to provide a supple and richly balanced wine. Blend: 70% Cabernet Sauvignon, 30% Merlot Hold Time: up to 7 years Alcohol: 12.5% Pair With: Red meats, duck and cheeses such as mild Brie or Camembert. Grilled or roast lamb with garlic and rosemary would also make a great pairing. From Thierry Yung, a 5th Generation Winemaker and somMailier Founder Laurent's Cousin
- Region: Lussac-Saint-Émilion, Bordeaux Tasting Notes: Aroma of red currants, prunes and leather with hints of pepper. Flavor of cherries, blackberries, violets with a luxurious finish of vanilla and oak. Silky fruit body with soft velvety tannins. Blend: 75% Merlot, 15% Cabernet Franc, 15% Cabernet Sauvignon Hold Time: Now or up to 10 years. Pair With: Smoked duck breast, braised lamb chops, Comté cheese.
- Region: Pessac-Léognan, Graves, Bordeaux Tasting Notes: Delicate nose of blackberries and earth. Leads to a complex taste of black currant with a hint of licorice and pepper. Blend: 47% Cabernet Sauvignon, 33% Merlot, 20% Petit Verdot Hold Time: Now or up to 10 years Pair With: Roasted red meat, barbecue, and dark chocolate.
- Region: Pécharmant, Dordogne-Bergerac, South-West Tasting Notes: Aromas of black cherry, and tobacco. Redcurrant and ripe red fruits blend with developed tannins for a well balanced, robust wine. Blend: 50% Merlot, 15% Cabernet Franc, 35% Cabernet Sauvignon Hold Time: Now or up to 10 years Alcohol: 13.5% Pair With:This wine can pair well with veal stew, stuffed turkey, and lamb rack. It will also pair well with the rich “salade landaise”: lettuce with duck fillets, gimlets and “foie gras”.
- Region: Francs Côtes de Bordeaux, Côtes de Bordeaux, Bordeaux Tasting Notes: Aromas of cherry and strawberry jam, vanilla and mocha. Smooth and silky palate, melted tannins and spicy forest floor notes. Blend: 91% Merlot, 5% Cabernet Franc, 4% Cabernet Sauvignon Hold Time: Now or up to 12 years Alcohol: 14% Pair With: A powerful wine that can pair well with beef, roast lamb and pasta recipes. You can also serve it with spicy food and a cheese board.
- Region: Île de Beauté, Corsica Tasting Notes: Red berries and spices. Fresh and fruity with silky tannins. Blend: 33% Niellucciu, 33% Sciaccarellu, 17% Merlot, 17% Syrah Hold Time: Now or up to 5 years Pair With: Grilled meat, Soft cheeses
