Château Sales Pomerol 2016

An attractive, deep ruby red, the wine has a highly complex nose which opens up with airing on notes of black berry fruit such as bilberry and blackberry. Fresh and well-balanced on the palate, it is full-bodied and displays attractively complex flavors, especially black fruit, with a touch of oak. A wine with good ageing potential, its well-integrated and silky tannins give it a remarkable finish. This estate has been family owned for almost five centuries – an exception indeed in the Bordeaux region. De Sales has been passed down from generation to generation ever since the 16th century, when it was acquired by the Sauvanelle family. Since 1578, Château de Sales has seen four different families: the Sauvanelles, the Desaigues, the de Laages and currently the Lamberts (direct descendants of the Sauvanelles), the changes in name occuring when the estate was passed down through the women of the family.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietal: Merlot, Cabernet Franc, Cabernet Sauvignon
Tastes Like: Comparable to a Cabernet Sauvignon, with black cherries, plums, and hints of cedar and tobacco, finishing with velvety tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Gravel and clay soils
Aging: 12-16 months in oak
Serving Temperature: 16-18°C

Château Sales is a historic estate in Pomerol, Bordeaux, renowned for crafting wines that highlight the elegance and richness of the region. Their Pomerol blend is a hallmark of finesse and balance.

Seafood: Lobster thermidor or seafood risotto.
Game: Roast pheasant or venison stew.
Vegetarian: Truffle pasta or wild mushroom risotto.
Meat: Braised lamb shanks or beef wellington.

Comté: Nutty and aged, enhancing the wine's complexity.
Brie: Creamy and soft, balancing the wine's richness.
Roquefort: Bold and tangy, complementing the wine's depth.
Australian Parmesan: Savoury and sharp, pairing beautifully with the wine's structure.

Filetto di Manzo alla Griglia con Salsa al Vino Rosso (Grilled Beef Tenderloin with Red Wine Sauce)

Ingredients:

• 4 beef tenderloin steaks (200-250g each)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup red wine (preferably a full-bodied wine like Château Sales Pomerol 2016)
• 1 cup beef stock
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill or a grill pan to high heat. Season the beef tenderloin steaks with salt and pepper on both sides.
2. Brush the steaks with olive oil and grill them for 4-5 minutes on each side, or until they reach your desired level of doneness. Remove from the grill and let the steaks rest for 5-10 minutes.
3. While the steaks are resting, melt the butter in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes.
4. Pour in the red wine, stirring to combine with the onions and garlic. Let the wine reduce by half, about 5 minutes.
5. Add the beef stock and fresh thyme leaves to the pan, and simmer for another 5-7 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
6. Serve the grilled beef tenderloin steaks on plates, and spoon the red wine sauce over the top. Garnish with freshly chopped parsley.
7. Pair this dish with a glass of Château Sales Pomerol 2016 for a truly indulgent meal.