Pork is a staple in our kitchen because it’s versatile and easy to work with. It’s lighter than beef and it can be paired with a wide variety of wine from Bordeaux, to Rhone, to California or Burgundy. This includes red, white and Champagne.
Pontet Canet, thanks the efforts of Alfred Tesseron and his team are on a hot streak. 2010, 2009, 2008 are all stunning Bordeaux wines!
This dense, rich, concentrated wine is filled with sexy, ripe fruit that stains your palate. Sweet boysenberry, blue fruit and licorice are sensed in the long, fresh, sweet, ripe finish.
Troplong Mondot has been slowly increasing the amount of Cabernet Sauvignon in the vineyards. 2010 is the first year featuring a substantial portion (14%) in the blend, along with 83% Merlot and 3% Cabernet Franc.
For consumers not familiar with Chateau Fleur Cardinale, they remain one of the top Bordeaux wines combining price and quality.
This lush, unctuous, unique expression of St. Emilion is sweet, mouth filling, opulent and loaded with oaky, sweet, candied red berries, licorice and roasted fruits.
Pairing delicacy with power, this is an elegant, deep, wine of finesse, purity and refinement. Part of the reason for the wines success is the long and exacting time spent harvesting the fruit.