Château De La Dominique Relais de la Dominique St. Emilion Grand Cru 2016

Château De La Dominique Relais de la Dominique St. Emilion Grand Cru 2016 is an exceptional, full‐bodied red wine from the prestigious Saint-Émilion appellation on Bordeaux’s Right Bank, France. Crafted from a classic blend of Cabernet Sauvignon and Merlot, it unfolds with a complex bouquet of ripe dark fruits, subtle hints of spice, and refined oak nuances. On the palate, expect a robust, structured profile with smooth tannins and a long, elegant finish that beautifully reflects its distinguished terroir.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full‐bodied, Rich
Grape Varietals: Cabernet Sauvignon, Merlot
Tastes Like: Comparable to a Cabernet Sauvignon with ripe dark fruits, subtle spice, and elegant oak nuances
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Saint-Émilion Grand Cru
Region: Bordeaux, Right Bank, France
Terroir: Rich clay-limestone soils imparting complexity and depth

Château De La Dominique is a renowned, family‐owned estate in Bordeaux celebrated for its commitment to tradition and quality winemaking. With meticulous vineyard management and careful cellar practices, the estate produces wines that authentically express the elegant, terroir‐driven character of Saint-Émilion Grand Cru.

Red Meat: Grilled steak or roasted lamb that mirror the wine's intense dark fruit and spice nuances.
Poultry: Herb‐roasted duck or chicken with a light berry reduction to complement its structured tannins.
Vegetarian: A rich wild mushroom risotto or vegetable ratatouille that accentuates its earthy complexity.
Game: Venison with a subtle cherry compote to balance its robust flavors.

Aged Comté: Nutty and savory, adding rich depth to the wine's profile.
Roquefort: Bold and tangy, providing a striking contrast to its fruit intensity.
Brie de Meaux: Soft and creamy, offering a gentle complement to its structured palate.
Fresh Goat's Cheese: Tangy and bright, adding a refreshing counterpoint.

Filetto di Manzo al Pepe Verde (Beef Tenderloin with Green Peppercorn Sauce)

Ingredients:

• 4 beef tenderloin steaks (200-250g each)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons green peppercorns, crushed
• 1/2 cup brandy
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Roast potatoes or sautéed greens (for serving)

Instructions:

1. Preheat your grill or a large skillet to medium-high heat. Season the beef tenderloin steaks with salt and freshly ground black pepper on both sides.
2. Heat the olive oil in the skillet or on the grill, and cook the steaks for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove the steaks from the pan and let them rest for 5 minutes.
3. While the steaks are resting, melt the butter in the same skillet over medium heat. Add the crushed green peppercorns and cook for 1-2 minutes to release their flavour.
4. Carefully add the brandy to the pan, allowing it to bubble and cook off the alcohol for 1-2 minutes.
5. Stir in the heavy cream and Dijon mustard. Bring the sauce to a simmer and let it cook for 3-4 minutes, or until the sauce thickens to your desired consistency. Season with salt and pepper to taste.
6. Serve the beef tenderloin steaks on plates and spoon the green peppercorn sauce over the top. Garnish with freshly chopped parsley.
7. Pair with a glass of **Château De La Dominique Relais de la Dominique St. Emilion Grand Cru 2016**, allowing the full-bodied, elegant character of the wine to complement the rich, creamy sauce and the tender beef.