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.

Gratin d’Aubergines à la Bordelaise (Bordeaux-Style Eggplant Gratin)

Ingredients:

• 2 large aubergines (eggplants), sliced into 1 cm rounds
• 3 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 400 g canned chopped tomatoes
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried oregano
• 100 g breadcrumbs
• 60 g grated Gruyère or Comté cheese
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat the oven to 180°C.
2. Brush the aubergine slices with olive oil, season with salt, and roast for 20 minutes until tender and lightly golden.
3. Meanwhile, heat a pan with a little olive oil. Add onion and garlic, cooking until softened. Stir in tomatoes, tomato paste, thyme, oregano, salt, and pepper. Simmer for 10–15 minutes until thickened.
4. In a baking dish, layer the roasted aubergine slices with tomato sauce, finishing with sauce on top.
5. Mix the breadcrumbs with the grated cheese and sprinkle evenly over the dish.
6. Bake for 25–30 minutes until golden and bubbling.
7. This rustic gratin pairs wonderfully with Château Les Paruades Bordeaux Supérieur AOC - the wine’s dark berry fruit and subtle spice complement the roasted aubergine and tomato, while its smooth tannins work beautifully with the cheesy crust.