Marc Bredif Chinon 2021

The domaine of Marc Brédif is one of the most famous names in the Loire, renowned for the longevity and quality of his Vouvray. Established in 1893 under the name of Château les Roches it wasn't until 1919 when Marc Brédif took over from his uncle, that the name was changed to mark the change of ownership. The ethereal Chenin Blanc from Marc Brédif remains a benchmark for the region; delicious, nervy and vividly sketched when young it morphs into an infinitely complex wine with age taking on characters of dried honey, lanolin and calvados, still with that ceramic-like sheen of minerally acidity.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Cabernet Franc
Tastes Like: Red cherries, blackcurrants, violets, and earthy undertones
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Chinon AOC
Region: Loire Valley, France
Terroir: Clay-limestone soils with a temperate climate
Aging: Aged in stainless steel tanks to retain freshness
Serving Temperature: 16-18°C – Serve slightly below room temperature

Marc Bredif is a prestigious winery in the Loire Valley, celebrated for its dedication to crafting wines that express the unique terroir of the region. Established in 1893, the estate combines traditional winemaking methods with modern expertise to create elegant and expressive wines, including this classic Chinon.

Seafood: Pairs well with tuna steak or grilled salmon.
Poultry: Complements roast duck or coq au vin.
Vegetarian: Ideal with ratatouille, mushroom risotto, or lentil stew.

Goat Cheese: Fresh and tangy, enhancing the wine's vibrant acidity.
Camembert: Creamy and earthy, balancing the wine's red fruit notes.
Tomme de Savoie: Nutty and mild, complementing the wine's smooth tannins.
Comté: Aged and savoury, adding depth to the wine's mineral character.
Reblochon: Soft and buttery, pairing seamlessly with the wine's floral aromas.

Mushroom and Lentil Stew

This hearty vegetarian dish enhances the earthy and fruity notes of the wine.

Ingredients:
- 1 cup green lentils
- 2 cups mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp thyme
- Salt and pepper to taste

Instructions:
1. Rinse lentils and set aside.
2. Heat olive oil in a pot over medium heat. Sauté onion and garlic until softened.
3. Add mushrooms and thyme, cooking until golden brown.
4. Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-35 minutes until lentils are tender.
5. Season with salt and pepper. Serve warm with Marc Bredif Chinon to elevate its earthy and fruity profile.