Cháteau Les Paruades Bordeaux Superior AOC 2020

Château Les Paruades Bordeaux Supérieur AOC is a classic Bordeaux red wine, showcasing a blend of Merlot and Cabernet Sauvignon. It offers inviting aromas of blackcurrant, plum, and cedar, with a structured palate featuring ripe dark fruits, subtle spice, and velvety tannins, leading to a smooth finish.

*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: Medium-bodied, Smooth
Grape Varietals: Merlot, Cabernet Sauvignon
Tastes Like: Comparable to a classic Bordeaux blend with blackcurrant, cherry, subtle spices, and soft tannins
Alcohol Percentage: ~13.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Bordeaux Supérieur AOC
Region: Bordeaux, France
Terroir: Gravel and clay soils providing structure, balance, and smooth tannins

Château Les Paruades is a traditional Bordeaux estate known for crafting elegant and approachable red wines. With careful vineyard management and classic winemaking techniques, the estate produces wines that are expressive of the Bordeaux Supérieur terroir, combining fruit richness with balance and refinement.

Red Meat: Roast lamb, grilled ribeye, or beef stew.
Poultry: Herb-roasted chicken or duck.
Game: Venison with berry reduction or wild boar.
Vegetarian: Mushroom tart or hearty vegetable dishes.

Aged Comté: Nutty and firm, complementing the wine’s smoothness.
Roquefort: Bold and tangy, enhancing the fruit character.
Brie: Soft and creamy, balancing the medium-bodied palate.
Cheddar: Mature and rich, matching the wine’s subtle spice.

Filet de Boeuf aux Herbes et Vin Rouge (Herb-Crusted Beef Tenderloin with Red Wine Jus)

Ingredients:

• 1.2 kg beef tenderloin, trimmed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 cup red wine (preferably Château Les Paruades Bordeaux Supérieur AOC 2020 or similar Bordeaux blend)
• 1 cup beef stock
• 1 shallot, finely chopped
• 2 tbsp butter

Instructions:

1. Preheat oven to 200°C (390°F).
2. Rub the beef tenderloin with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Heat a skillet over medium-high heat and sear the tenderloin on all sides for 2–3 minutes per side.
4. Transfer the skillet to the oven and roast for 15–20 minutes for medium-rare. Rest for 10 minutes before slicing.
5. Sauté shallot in the same skillet until softened. Deglaze with red wine and reduce by half. Add stock and simmer until thickened. Stir in butter until smooth.
6. Slice the beef and serve drizzled with red wine jus alongside a glass of Château Les Paruades Bordeaux Supérieur AOC 2020 for a balanced, terroir-driven pairing.