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Château de Pez - Saint-Estèphe 2015

$90.00
Sale price

Regular price $90.00

" The Château de Pez winery remains resolutely faithful to wood. The blend is composed in December; then the wine is stored in barrels (40% new wood, 40% in "Premier vin" casks and 20% in "Deuxième vin" casks) and racked every three months. The wine undergoes absolutely no filtration.

Château de Pez exhibits deep colour and harmonious composition. This complete, rich, dense wine merits prolonged ageing.
"

--------THE PRODUCER--------

Chateau de Pez

Château de Pez, west of the commune of Saint-Estèphe, rivals Calon Ségur as the most ancient of all the Bordeaux vineyards. Its 39 adjoining hectares enjoy ideal exposures on the hilltops around the Château itself.

Thanks to continual investment, Château de Pez has been carefully renovated since it was acquired by the House of Louis Roederer in 1995. Today this great Cru Bourgeois is restored to its former glory and retakes its rightful place in the limelight as one of the shining stars of Saint-Estèphe.

 

--------THE GRAPE--------

Bordeaux Red Blend

This is the most famous red blend of them all: Cabernet Sauvignon and Merlot. Often these varieties will be blended with Cabernet Franc, Malbec and Petit Verdot. Each grape brings its own special element to the overall wine be it acid, tannin, colour or aromatics.

 

--------THE REGION--------

St. Estèphe, Bordeaux

Bordeaux, like Burgundy, is one of the most important and well-known regions in the wine world. Home to the Claret, a red wine made from the eponymous Cabernet Sauvignon and Merlot, the Sauternes, a golden goddess that is sweet enough to make you silly, and the Bordeaux Blanc; a blend of Sauvignon Blanc and Semillon which is more refreshing than you can ever imagine.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir. 

" The Château de Pez winery remains resolutely faithful to wood. The blend is composed in December; then the wine is stored in barrels (40% new wood, 40% in "Premier vin" casks and 20% in "Deuxième vin" casks) and racked every three months. The wine undergoes absolutely no filtration.

Château de Pez exhibits deep colour and harmonious composition. This complete, rich, dense wine merits prolonged ageing.
"

--------THE PRODUCER--------

Chateau de Pez

Château de Pez, west of the commune of Saint-Estèphe, rivals Calon Ségur as the most ancient of all the Bordeaux vineyards. Its 39 adjoining hectares enjoy ideal exposures on the hilltops around the Château itself.

Thanks to continual investment, Château de Pez has been carefully renovated since it was acquired by the House of Louis Roederer in 1995. Today this great Cru Bourgeois is restored to its former glory and retakes its rightful place in the limelight as one of the shining stars of Saint-Estèphe.

 

--------THE GRAPE--------

Bordeaux Red Blend

This is the most famous red blend of them all: Cabernet Sauvignon and Merlot. Often these varieties will be blended with Cabernet Franc, Malbec and Petit Verdot. Each grape brings its own special element to the overall wine be it acid, tannin, colour or aromatics.

 

--------THE REGION--------

St. Estèphe, Bordeaux

Bordeaux, like Burgundy, is one of the most important and well-known regions in the wine world. Home to the Claret, a red wine made from the eponymous Cabernet Sauvignon and Merlot, the Sauternes, a golden goddess that is sweet enough to make you silly, and the Bordeaux Blanc; a blend of Sauvignon Blanc and Semillon which is more refreshing than you can ever imagine.

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not lean with high acid.  Rather choose wines with some sweetness, fruit or viscosity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not big tannins but have lots of fruity flavours.

Chilli Heat

Chilli heat is similar to umami-rich foods.  They will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are fruity and/or have higher sweetness levels.

Wines that are off-dry like many Gewürztraminers or Rieslings could work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you could consider red wines that have lower tannins such as a Pinot Noir or Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help to cut down the perception of fattiness.  

These suggestions (there are no rules that apply to everyone) will help you to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that need to be balanced. It is the acidity in white wines that works well by cutting through the fattiness of a piece of fish but you could get that acidity in a Pinot Noir.