Cháteau Loudenne Cru Bourgeois 2012

Château Loudenne Cru Bourgeois is a sophisticated red wine from Médoc, Bordeaux, crafted from a blend of Merlot and Cabernet Sauvignon grapes. This medium to full-bodied wine offers enticing aromas of blackcurrants, cherries, and cedar, with a refined palate featuring dark berries, tobacco, and a touch of spice, balanced by silky tannins and a long, elegant 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: Full-bodied, Structured
Grape Varietal: Cabernet Sauvignon, Merlot
Tastes Like: Comparable to a Médoc Bordeaux, with notes of blackcurrant, graphite, and tobacco, supported by firm tannins and a long finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravel and clay soils
Aging: 12-16 months in oak
Serving Temperature: 16-18°C

Chateau Loudenne is a historic estate in Médoc, Bordeaux, known for producing wines of exceptional quality and finesse. Their Cru Bourgeois embodies the essence of classic Bordeaux winemaking.

Seafood: Grilled tuna or salmon with herb butter.
Poultry: Roast duck or chicken with thyme.
Vegetarian: Mushroom stroganoff or ratatouille.
Meat: Lamb chops, beef stew, or venison roast.

Comté: Nutty and savoury, enhancing the wine's depth.
Roquefort: Creamy and tangy, complementing the wine's structure.
Manchego: Semi-hard and mild, balancing the wine's tannins.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Bœuf Bourguignon (Beef Bourguignon)

Ingredients:

• 1kg beef chuck, cubed
• 2 tbsp olive oil
• 2 cups red wine
• 2 cups beef stock
• 2 garlic cloves, minced
• 1 onion, chopped
• 2 carrots, sliced
• 200g mushrooms, quartered
• 2 tbsp tomato paste
• 2 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pot. Sear beef until browned, then set aside.
2. Sauté onion, garlic, and carrots until softened. Add tomato paste and cook for 1 minute.
3. Deglaze with red wine, then add beef stock, thyme, and seared beef.
4. Simmer for 2 hours until beef is tender. Add mushrooms and cook for an additional 15 minutes.

Tip: Serve with mashed potatoes or crusty bread.