Pezat Bordeaux Superieur 2020

Pezat Bordeaux Superieur is a polished and fruit-forward red wine from Bordeaux, France. Made from Merlot and Cabernet Franc, it reveals aromas of black cherries, plums, and violets, with hints of cedar and spice. The palate is medium-bodied with soft tannins, balanced acidity, and a long, smooth finish.

*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: Medium-bodied, Elegant
Grape Varietal: Merlot, Cabernet Franc
Tastes Like: Comparable to a soft Right-Bank Bordeaux, with ripe plum, blackberry, and a touch of cedar, finishing with silky tannins and a smooth finish.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Clay and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Pezat is a modern Bordeaux estate focused on producing approachable yet refined wines. Their Bordeaux Supérieur highlights the region's classic style with a contemporary twist.

Seafood: Grilled tuna or salmon steaks.
Poultry: Duck breast or herb-roasted chicken.
Vegetarian: Mushroom stroganoff or roasted eggplant.
Meat: Lamb chops, beef stew, or pork tenderloin.

Comté: Nutty and savoury, enhancing the wine's complexity.
Manchego: Mild and semi-hard, complementing the wine's structure.
Roquefort: Creamy and tangy, pairing beautifully with the wine.
Brie: Soft and creamy, balancing the wine's fruitiness.

Champignons Farcis à la Bordelaise (Bordeaux-Style Stuffed Mushrooms)

Ingredients:

• 12 large mushrooms (portobello or brown field), stems removed and chopped finely
• 2 tbsp extra virgin olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 100 g fresh breadcrumbs
• 60 g walnuts, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh thyme leaves
• 60 g grated Comté or Gruyère cheese
• Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 180°C. Arrange mushroom caps on a baking tray, brushed with a little olive oil.
2. Heat remaining oil in a pan, add chopped mushroom stems, shallots, and garlic. Cook until softened and fragrant.
3. Stir in breadcrumbs, walnuts, herbs, salt, and pepper. Cook for 2–3 minutes, then remove from heat and mix in half the grated cheese.
4. Spoon the mixture generously into the mushroom caps and top with the remaining cheese.
5. Bake for 20 minutes until golden and bubbling.
6. Serve warm as a rustic entrée or side dish. The earthy mushrooms, toasted nuts, and savoury herbs complement the silky plum and cedar notes of Pezat Bordeaux Supérieur, while its smooth tannins balance the cheesy richness.