Château Belloy Canon du Château Belloy 2019

Château Belloy is a refined red wine from the prestigious Canon-Fronsac region in Bordeaux. This wine showcases aromas of ripe cherries, blackberries, and subtle oak, leading to a well-structured palate with balanced tannins and a smooth, lingering finish. It is an elegant expression of Bordeaux’s Right Bank winemaking tradition.

*Every effort is made to ensure the current vint

Type: Red Wine

Style: Elegant, Balanced

Grape Varietal: Merlot, Cabernet Sauvignon

Tastes Like: Comparable to a classic Cabernet Sauvignon blend, with notes of dark berries, medium tannins, and a touch of oak.

Alcohol Percentage: 13.5%

Closure: Cork

Size: 750mL

Appellation: Canon-Fronsac AOC

Region: Bordeaux, France

Terroir: Gravel and clay soils

Aging: Aged in French oak barrels

Serving Temperature: 16-18℃ – Decant before serving

Château Belloy is a boutique estate located in the Canon-Fronsac region of Bordeaux. The winery is renowned for its commitment to traditional winemaking methods, producing elegant wines that highlight the unique character of Bordeaux's Right Bank. The focus is on Merlot and Cabernet Sauvignon, resulting in a balanced, complex wine that reflects the terroir.

Poultry: Pairs beautifully with duck confit, roast chicken, or turkey with cranberry sauce.

Red Meat: Complements braised beef, lamb chops, or beef tenderloin.

Vegetarian: Enjoy with ratatouille, mushroom stroganoff, or a hearty lentil stew.

Cheese: Brie, gouda, or camembert.

Brie de Meaux: Creamy and rich, balances the wine's tannins.

Gouda: Sweet and nutty, complements the wine's dark berry notes.

Australian Blue Cheese: Sharp and tangy, provides a flavourful contrast.

Cheddar: Sharp and mature, pairs well with the wine's structure.

A classic French dish of chicken braised in red wine, enhanced by mushrooms, onions, and aromatic herbs. This comforting recipe pairs perfectly with the rich flavours of Château Belloy.

• 1 whole chicken, cut into pieces
• 2 tbsp olive oil
• 150g bacon, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 200g mushrooms, sliced
• 2 cups red wine
• 1 cup chicken stock
• 2 tbsp tomato paste
• 2 sprigs thyme
• Salt and pepper, to taste

1. Sear the Chicken: Heat olive oil in a large pot over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.
2. Sauté the Bacon and Vegetables: In the same pot, cook the diced bacon until crispy. Add onions, garlic, and mushrooms, sautéing until softened.
3. Deglaze and Simmer: Add tomato paste, thyme, and the seared chicken back to the pot. Pour in red wine and chicken stock, stirring to combine.
4. Cook: Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, or until the chicken is tender and the sauce has thickened.
5. Serve: Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.