Château Les Paruades Bordeaux Superior AOC 2016

Château Les Paruades Bordeaux Supérieur is a classic red wine from the Bordeaux region of France. This elegant wine offers aromas of ripe blackberries, plums, and a touch of cedar. On the palate, it displays smooth tannins, balanced acidity, and a long, velvety finish. This Bordeaux blend is a refined expression of the region, perfect for enjoying n

Type: Red Wine

Style: Smooth, Elegant

Grape Varietal: Merlot, Cabernet Sauvignon

Tastes Like: Comparable to a classic Bordeaux blend, with notes of dark berries, plum, and a hint of cedar.

Alcohol Percentage: 13.5%

Closure: Cork

Size: 750mL

Appellation: Bordeaux Supérieur AOC

Region: Bordeaux, France

Terroir: Clay and limestone soils

Aging: Aged in French oak barrels

Serving Temperature: 16-18℃ – Decant before serving

Château Les Paruades is a family-owned estate in Bordeaux known for producing wines that highlight the character of the Bordeaux Supérieur appellation. With a focus on traditional winemaking practices and sustainable viticulture, the winery creates elegant and well-balanced wines that reflect the region's unique terroir and rich winemaking heritage.

Red Meat: Pairs beautifully with beef tenderloin, lamb chops, or steak frites.

Poultry: Complements roast duck or chicken with mushroom sauce.

Vegetarian: Enjoy with a lentil stew or grilled portobello mushrooms.

Cheese: Great with aged gouda or a mature cheddar.

Aged Gouda: Nutty and sweet, complements the wine's smooth tannins.

Mature Cheddar: Sharp and bold, balances the wine's dark fruit flavours.

Camembert: Creamy texture contrasts with the wine's structure.

Manchego: Firm and nutty, pairs well with the wine's depth.

A rich and savoury dish that pairs perfectly with the bold, elegant flavours of Château Les Paruades Bordeaux Supérieur.

• 800g beef tenderloin
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup beef stock
• 2 tbsp butter
• Salt and pepper, to taste
• Fresh thyme, for garnish

1. Preheat Oven: Preheat your oven to 200℃.
2. Season Beef: Rub the beef tenderloin with olive oil, salt, and pepper.
3. Sear Beef: Heat a large ovenproof pan over medium-high heat. Sear the beef on all sides until browned.
4. Roast: Transfer the pan to the oven and roast for 20-25 minutes for medium-rare. Remove and let rest for 10 minutes.
5. Make Sauce: In the same pan, sauté onion and garlic until softened. Add red wine and beef stock, scraping up any browned bits. Simmer until the sauce reduces by half. Stir in butter.
6. Serve: Slice the beef tenderloin and drizzle with red wine sauce. Garnish with fresh thyme and serve hot.