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 classic Pomerol, 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.

Truffle Pasta

Ingredients:

• 200g tagliatelle pasta
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 cup cream
• 1 tbsp truffle oil
• Salt and pepper, to taste
• Grated Parmesan, for garnish

Instructions:

1. Cook tagliatelle according to package instructions. Reserve 1/2 cup pasta water.
2. Heat olive oil in a pan. Sauté garlic until fragrant.
3. Add cream and truffle oil, then stir in cooked pasta. Toss to combine, adding reserved pasta water if needed.
4. Season with salt and pepper. Garnish with Parmesan and serve warm.

Tip: Add fresh parsley or chives for a touch of brightness.