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Chateau Fombrauge St. Emilion 2010 750ml

Rated 92 - This has a really nice graphite frame that drives the core of fig, plum and boysenberry fruit authoritatively, with dense ganache,...
$33.74
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Chateau Fonbadet Pauillac 2012 750ml

Rated 92 - A very pretty Pauillac that shows blackcurrants, mint and berry character. Full to medium body, super-integrated and fine tannins and a...
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Chateau Fonroque St. Emilion 2008 750ml

Rated 92 - A late harvest (between September 29 and October 15) at this biodynamically farmed vineyard owned by Alain Moueix resulted in a dark...
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Chateau Fontenil Fronsac 2009 750ml

Rated 92 - The basic Fontenil (95% Merlot and 5% Cabernet Sauvignon) has a deep bluish purple color and relatively hefty alcohol at 14.5%, but it...
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Chateau Fontenil Fronsac 2010 750ml

Rated 91 - The 2010 Fontenil displays loads of crushed rock and floral notes intermixed with raspberries, red currants and some darker fruits such...

Red Bordeaux Blends

Merlot, Cabernet Sauvignon, and Cabernet Franc make up the red grape "trio" of Bordeaux. Petit Verdot and Malbec grape varieties are also used in lesser proportions. As soon as the grapes are harvested, the juice ferments with the grape skins; this gives the wine its color and tannins. After several weeks in vats (or barrels), wines made from different grape varieties are blended. The wine is then aged in vats or oak barrels for months or even years.

Bordeaux red wines should ideally be served at 61°-65°F. Given their good balance of alcohol, tannin and acidity, these wines are perfect to enjoy with all kinds of food: Medoc and Graves pair well with red meats and roasts; Saint-Emilion, Pomerol and Fronsac wines pair well with white meats, poultry, game and even fish; Bordeaux, Bordeaux Superieur and Cotes de Bordeaux wines are ideal matches for grilled meats, pasta and even more exotic "fusion" dishes.