Bordeaux is famous throughout the world for the quality of its wines. St Emilion wine is one of this wine region's most prestigious names. This village east of the city of Bordeaux has its own Appellation d'Origine Controlee (AOC). This means that it lends its name to wines from vineyards within a strict frontier. This covers six villages in total and has built a superb reputation.
This AOC produces red wine, which usually contains a blend of 3 grape varieties: merlot, cabernet franc and cabernet sauvignon. Merlot usually makes up sixty percent of the finished product, with cabernet sauvignon adding that famous Bordeaux finish. The AOC has three types of classification. The superior one is 1er Grand Cru classe A, then there is 1er Grand Cru classe B and Grand Cru.
In spite of the different classifications, bottles from this area are all of high quality. Prices vary greatly and therefore can meet anyone's budget. This is largely because the product matures quicker than its local rivals.
In other words, those who wish to collect can hunt for the very best, rarest cases for a high price. Yet, one can also find individual bottles in the supermarket. It goes well with many foods, including lamb, game and salmon. As for cheeses, comte, cantal and brebis (Basque sheep's cheese) all go very well.
These foods go well together with Saint Emilion reds thanks to its oak tones. It is left to ferment in old oak barrels which had previously been used to age whisky. This wood flavour is nowhere near as obvious as in Rioja or Ribiera del Duero. Instead it gives a smooth feeling on the tongue.
Historians believe that grapes were first grown in this area by Roman occupiers. The AOC's climate and position next to the Dordogne river certainly gives a natural advantage. The soil gives great assistance in growing vines. One other element comes into play too. It is what the French call terroir. This term cannot be easily translated into English. It is best explained as the coming together of climate, soil type and nutrients in the soil.
Bottles should be stored at a temperature of between 12 and 16 degrees Celsius. All the old books say it should be room temperature. Authors in the past did not count on central heating or air conditioning. They should be kept on their side, with the liquid touching the cork slightly. This allows just a tiny bit of air to make contact, helping the liquid mature.
It is vital to make sure that no light gets into the storage space and the ambiance in the storage room should not be too dry. That is why so many people in France have cellars, and they fill them up with wine.
With close neighbors, Medoc and Pomerol, St Emilion wine is one of the most flexible in the Bordeaux region. It can go with many types of food and has a wide range of price. Nevertheless, it is extremely unlikely to find a bottle of poor quality.
This AOC produces red wine, which usually contains a blend of 3 grape varieties: merlot, cabernet franc and cabernet sauvignon. Merlot usually makes up sixty percent of the finished product, with cabernet sauvignon adding that famous Bordeaux finish. The AOC has three types of classification. The superior one is 1er Grand Cru classe A, then there is 1er Grand Cru classe B and Grand Cru.
In spite of the different classifications, bottles from this area are all of high quality. Prices vary greatly and therefore can meet anyone's budget. This is largely because the product matures quicker than its local rivals.
In other words, those who wish to collect can hunt for the very best, rarest cases for a high price. Yet, one can also find individual bottles in the supermarket. It goes well with many foods, including lamb, game and salmon. As for cheeses, comte, cantal and brebis (Basque sheep's cheese) all go very well.
These foods go well together with Saint Emilion reds thanks to its oak tones. It is left to ferment in old oak barrels which had previously been used to age whisky. This wood flavour is nowhere near as obvious as in Rioja or Ribiera del Duero. Instead it gives a smooth feeling on the tongue.
Historians believe that grapes were first grown in this area by Roman occupiers. The AOC's climate and position next to the Dordogne river certainly gives a natural advantage. The soil gives great assistance in growing vines. One other element comes into play too. It is what the French call terroir. This term cannot be easily translated into English. It is best explained as the coming together of climate, soil type and nutrients in the soil.
Bottles should be stored at a temperature of between 12 and 16 degrees Celsius. All the old books say it should be room temperature. Authors in the past did not count on central heating or air conditioning. They should be kept on their side, with the liquid touching the cork slightly. This allows just a tiny bit of air to make contact, helping the liquid mature.
It is vital to make sure that no light gets into the storage space and the ambiance in the storage room should not be too dry. That is why so many people in France have cellars, and they fill them up with wine.
With close neighbors, Medoc and Pomerol, St Emilion wine is one of the most flexible in the Bordeaux region. It can go with many types of food and has a wide range of price. Nevertheless, it is extremely unlikely to find a bottle of poor quality.
About the Author:
St Emilion wine is a delight to wine-lovers and can be enjoyed for its full and rich flavor, which can be seen at www.chateaugodeau.com. They are known for producing some of best wines in their region, find out how to get your own bottle by going to http://www.chateaugodeau.com.
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