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Chateau Lagrave Paran - Bordeaux Superieur 2017

$28.00
Sale price

Regular price $28.00

"A blend of Merlot and Cabernet Sauvignon, medium to full bodied with lovely lush and rounded tannins, concentrated and just beautifully balanced. For a Bordeaux Superior it punches well above its weight, it has power, concentration and depth with a lovely middle palate and beautiful finish."

 

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

Chateau Lagrave Paran

A great little estate that is based in the Entre-Deux-Mers region of Bordeaux, between the two rivers. Only 8 acres of land but all carefully tended to in order to produce some lively and highly concentrated wines that always punch above their weight. 

 

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

Bordeaux Red Blend

This is the most famous red blend of them all: Merlot and Cabernet Sauvignon. Just like in Bordeaux, where this blend originates from, you will almost always see Cabernet Franc, Malbec and Petit Verdot in the blend, too. Each grape brings its own special element to the overall wine be it acid, tannin, colour or aromatics.

 

--------THE REGION--------

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. 

"A blend of Merlot and Cabernet Sauvignon, medium to full bodied with lovely lush and rounded tannins, concentrated and just beautifully balanced. For a Bordeaux Superior it punches well above its weight, it has power, concentration and depth with a lovely middle palate and beautiful finish."

 

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

Chateau Lagrave Paran

A great little estate that is based in the Entre-Deux-Mers region of Bordeaux, between the two rivers. Only 8 acres of land but all carefully tended to in order to produce some lively and highly concentrated wines that always punch above their weight. 

 

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

Bordeaux Red Blend

This is the most famous red blend of them all: Merlot and Cabernet Sauvignon. Just like in Bordeaux, where this blend originates from, you will almost always see Cabernet Franc, Malbec and Petit Verdot in the blend, too. Each grape brings its own special element to the overall wine be it acid, tannin, colour or aromatics.

 

--------THE REGION--------

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.