Château Massereau Graves Rouge 2012

Château Massereau Graves Rouge 2012 is a distinguished, full‐bodied red wine from the Graves & Bordeaux Supérieur appellation in Bordeaux, France. Crafted from a classic blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot, it unveils a complex bouquet of dark fruits, blackcurrant, and subtle spice, enhanced by refined oak nuances. On the palate, expect a robust, structured profile with well-integrated tannins and a long, persistent finish that truly reflects its mature, terroir‐driven character.

*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
Grape Varietals: Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot
Tastes Like: Dark fruits, blackcurrant, subtle spice, and elegant oak nuances
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Graves & Bordeaux Supérieur
Region: Bordeaux, France
Terroir: A blend of gravel and clay soils imparting distinctive minerality and depth
Aging: Aged in oak barrels to develop structure and enhance complexity

Château Massereau is a historic, family‐owned estate in Bordeaux known for its dedication to traditional winemaking and meticulous vineyard management. Their expertise and commitment to quality ensure that each wine authentically expresses the refined, terroir‐driven character of the Graves & Bordeaux Supérieur region.

Red Meat: Grilled steak or roasted lamb that mirror the wine's rich dark fruit and spice nuances.
Poultry: Herb‐roasted duck or chicken with a light berry reduction to complement its structured tannins.
Vegetarian: A hearty wild mushroom risotto or a 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.

Slow-Roasted Beef Short Ribs with Red Wine Reduction

Ingredients:

• 1.5 kg beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 4 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 750 mL red wine (a portion of Château Massereau Graves Rouge 2012 or a similar Bordeaux blend)
• 2 cups beef or vegetable stock
• 2 tbsp tomato paste
• 1 sprig rosemary
• 2 sprigs thyme
• 1 bay leaf

Instructions:

1. Preheat your oven to 160°C.
2. Season the beef short ribs generously with salt and pepper. In a heavy, ovenproof pot, heat the olive oil over medium-high heat and sear the ribs on all sides until deeply browned. Remove the ribs and set aside.
3. Add the chopped onion, garlic, carrots, and celery to the pot and sauté until softened, about 5 minutes.
4. Stir in the tomato paste and cook for 2 minutes to combine the flavors.
5. Return the ribs to the pot, then add the red wine, stock, rosemary, thyme, and bay leaf. Bring the mixture to a gentle simmer.
6. Cover the pot and transfer it to the oven. Braise slowly for 3–4 hours until the ribs are tender and the sauce has reduced to a rich, flavorful reduction.
7. Remove the ribs and strain the sauce. Adjust seasoning with salt and pepper if needed.
8. Plate the short ribs, drizzle with the red wine reduction, and garnish with fresh herbs.
9. Serve immediately and enjoy this hearty dish alongside a glass of Château Massereau Graves Rouge 2012 for a truly harmonious, terroir‐driven pairing.