La Tour Travers Travers Rouge 2020

La Tour Travers Travers Rouge 2020 is a bold, full‐bodied red wine from the Bordeaux A.O.C. in Bordeaux, France. Crafted from a classic blend of Cabernet Sauvignon and Merlot, it unveils intense aromas of dark fruits, ripe plum, and subtle hints of spice with well-integrated oak nuances. On the palate, expect a rich, structured profile with robust tannins, balanced acidity, and a long, persistent finish that beautifully reflects its Bordeaux terroir.

*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: Cabernet Sauvignon, Merlot
Tastes Like: Dark fruits, ripe plum, subtle spice, and oak nuances
Alcohol Percentage: ~14% (approx.)
Closure: Cork
Size: 750mL
Appellation: Bordeaux A.O.C.
Region: Bordeaux, France
Terroir: Clay and limestone soils imparting a deep, mineral complexity
Aging: Typically aged in oak barrels to develop structure and enhance complexity
Serving Temperature: 16–18°C – Best served slightly below room temperature

La Tour Travers is a historic estate in Bordeaux known for its commitment to traditional winemaking techniques. With a rich heritage and meticulous vineyard management, the estate produces red wines that embody the classic, terroir‐driven character of Bordeaux with elegance and depth.

Red Meat: Grilled steak or roasted lamb that echo the wine's intense fruit and spice notes.
Poultry: Duck confit or herb‐roasted chicken that complements its robust structure.
Vegetarian: A hearty ratatouille or wild mushroom stew that accentuates its earthy complexity.
Game: Venison with a berry reduction to balance its rich tannins and dark fruit flavors.

Aged Comté: Nutty and savory, enhancing the wine's deep fruit and spice profile.
Roquefort: A bold blue cheese providing a striking contrast to its robust character.
Brie de Meaux: Soft and creamy, offering a gentle complement to its structured palate.
Fresh Goat's Cheese: Tangy and vibrant, adding brightness to the pairing.

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, chopped
• 4 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 750mL La Tour Travers Travers Rouge 2020 (or a similar red wine)
• 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 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 another 2 minutes.
5. Return the short ribs to the pot and pour in the red wine and stock. Add the rosemary, thyme, and bay leaf. Bring the mixture to a simmer.
6. Cover the pot and transfer to the oven. Roast slowly for 3–4 hours until the meat is tender and falling off the bone.
7. Remove the ribs and strain the sauce. Simmer the sauce on the stovetop to reduce and thicken to a rich red wine reduction; adjust seasoning with salt and pepper if needed.
8. Plate the ribs, drizzle with the red wine reduction, and garnish with fresh herbs. Serve immediately.
9. Enjoy this hearty dish alongside a glass of La Tour Travers Travers Rouge 2020 for a truly harmonious, terroir‐driven pairing.