It’s no wonder the world’s most knowledgeable wine connoisseurs are captivated by Bordeaux. Sure, to command the sometimes outrageous prices there’s some hype. With wine there always is, but Bordeaux wines are the standard and have been for centuries, especially when it comes to pairing with food. Winter’s savory, hearty fare is perfect for Bordeaux wines, and what better time than the holidays to step out there and splurge on a bottle of Bordeaux.
Ben Roberts, the sommelier at Masraff’s restaurant which has an extensive list of Bordeaux, believes Bordeaux wines have more pairing opportunities than other cabernet/merlot based wines because the wines have so many variables – vintage in one region, traditional style in another.
For example, Roberts says a lighter bodied, older wine from a cooler vintage, like Chateau Camensac 1999, carries the aromatic intensity of a classic Bordeaux but is light enough in tannin to be paired with white meats like chicken, savory pork dishes even charred steak, light fish like Cobia or Swordfish.
On the other end of the scale, a wine like Chateau La Confession or Chateau Moulin St. Georges is rich and juicy like a New world Cabernet blend and would work well with a rich cut of beef like prime rib.
An aristocratic, classic wine like Chateau La Mission Haut Brion ought to be paired with something just as elegant and refined. A perfect choice would be a med-rare filet with a simple mélange of stewed wild mushrooms and sautéed root vegetables with savory herbs.
Masraff’s Bordeaux selections also include a number of second labels or lesser known Bordeaux properities that garner very high ratings– Great values and a wonderful choice for sampling and learning more about the king of wines.
PS – Masraff’s does a killer crab cake…they’re colossal actually! Click here for the lush recipe…
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