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Margaux.
ทีมของเราค้นข้อมูลจากผู้ผลิตและแหล่งอิสระ ไม่ใช่ข้อมูลที่ผู้ขายให้มา
A first-growth Margaux prized for perfume and finesse over power — violets and blackcurrant wrapped in silk-textured tannin.
Chateau Margaux is one of five estates awarded Premier Cru (first growth) status in the 1855 Bordeaux Classification, and the only one of the four Premier Grand Cru Classe properties to receive a perfect 20/20 score in that ranking. The Grand Vin is built
primarily from Cabernet Sauvignon (roughly 75%), with Merlot, Cabernet Franc and Petit Verdot filling out the blend, grown on the gravelly soils of the Margaux appellation that the estate credits for the wine's characteristic finesse.
Stylistically the appellation is known as the most aromatic in the Medoc, and Margaux's Grand Vin is the benchmark for it: violet and blackcurrant aromatics over cedar, tobacco and a silky, structured tannin frame built for long aging.
Wine production became central to the property when the Lestonnac family restructured it from grain-growing to vineyards in 1572–1582. Thomas Jefferson visited Bordeaux in 1787 and ranked Margaux among the region's top properties. The estate declined through
the mid-20th century until Andre Mentzelopoulos acquired it in 1976 and, working with oenologist Emile Peynaud, rebuilt the vineyards and cellars; his daughter Corinne Mentzelopoulos led the property for over four decades afterward.
A 1787 bottle bearing Jefferson's initials later sold at auction as the most expensive bottle of wine ever recorded.
Roasted rack of lamb with herb jus
Classic Medoc pairing: lamb's gaminess and fat meet the wine's silky tannin and blackcurrant fruit without either overpowering the other.
Dry-aged beef with bone marrow butter
Full body and firm structure stand up to richly marbled, dry-aged beef; the wine's cedar and tobacco notes echo char and roasted marrow.
Aged Comte or other hard cheese
Nutty, firm cheeses match the wine's tannin without the acidity clash softer, younger cheeses can cause.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
ไวน์แดงจากบอร์โดซ์ · บอดี้เต็ม · แห้ง · เข้ากับอาหารจากเนื้อแกะ
ตัวเลือกของซอมเมอลิเยร์: Roasted rack of lamb with herbes de Provence and jus · Dry-aged côte de bœuf with bone marrow butter · Duck breast with black cherry reduction and lentils du Puy
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