Saint-Emilion

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Saint-Emilion wines are renowned worldwide for their quality. Thanks to very strict production criteria, each vintage is unique. Since 1955, these wines have been classified, which is a guarantee of quality for consumers. The prestigious list is reviewed every ten years. Among the latest wines classified in 2006 are Château Cheval Blanc, Château Angelus, Château Larcis-Ducasse, Château Pavie, Château Ausone, Château Figeac, Château Valandraud, Château la Dominique, Château Jean Faure, and Château Beauséjour-Bécot.

Ruby red in color, with a long, silky finish, these are just some of the qualities that describe Saint Emilion wines, which are among the most prestigious appellations. They draw their richness from a unique terroir and authentic expertise dating back over two thousand years. There are two levels of quality: simple Saint Emilion and Saint Emilion grand cru.

It is a very precise combination of different grape varieties that has made Saint Emilion famous. Merlot, the main grape variety at 60%, thrives on clay soils and gives the wine its aromatic fruit flavors, roundness, and suppleness. Cabernet Franc and Cabernet Sauvignon, which thrive on limestone, gravel, and sandy soils, are blended in to give the wine its rich tannins and spicy flavors. Those from the lower, alluvial areas display a delicate subtlety.

Saint-Emilion is nicknamed the "King of Wines" by the English. The AOC (appellation d'origine contrôlée) covers several communes around the medieval town of Saint-Emilion. The reputation of the Saint-Emilion vineyards has long since spread beyond our borders. Thanks to its exceptional character, it has even been listed by UNESCO as a World Heritage Site, as a remarkable cultural landscape. 

Four types of terroir characterize the Saint-Emilion appellation: a limestone plateau in the center of the vineyard, limestone soils with a clay-loam texture (the "molasses du Fronsadais") around the plateau, a sandy layer in the northwest of the territory, and lighter soils based on gravel (alluvial gravel and pebbles) and sand in the south, in the Dordogne valley. The vineyard enjoys a temperate oceanic climate: frosts are rare in spring and the late seasons are fairly sunny. The grapes therefore ripen in optimal conditions! 

Saint Emilion wine has been produced for hundreds of years to the highest standards and has gained worldwide renown over the years. The first tastings and quality controls were introduced in the 1950s. Saint Emilion Grand Cru is one of the Saint Emilion Grand Cru Classés.

To bear the Grand Cru label, the conditions are stricter than for the Saint Emilion AOC appellation. Yields must be limited to 40 hectoliters per hectare, and twelve months of aging is mandatory. In the Saint Emilion Grand Cru AOC, there are two Grand Cru Classé A wines: Château Ausone and Château Cheval Blanc, as well as eleven Grand Cru Classé B wines.

Saint Emilion is a red wine. It has a purple color, tending towards dark garnet when it is a few years old. Well-ripened vintages have fresh, fruity aromas combined with notes of spices and subtle vanilla, and a hint of undergrowth. On the palate, Saint Emilion has texture; supported by fine, tight tannins of high quality, its structure has a savory fleshiness. The finish is long and fresh, with aromas of red fruit.

Saint Emilion pairs well with all Bordeaux dishes. It is ideal for dishes such as tournedos, rib of beef, and entrecôte with porcini mushrooms. The ultimate pairing would be pan-fried raw foie gras, which goes perfectly with this tannic red wine. With a rare beef tournedos, we recommend a young wine; the rare meat will be enhanced by the wine's red fruit aromas.

Saint Emilion pairs particularly well with soft cheeses with bloomy rinds such as Saint-Nectaire and Brie. When it comes to dessert, Saint Emilion is perfect for chocolate desserts, especially those made with dark chocolate. The bitterness of the cocoa brings out the velvety texture of Saint Emilion and its red fruit aromas.

When it's time to sit down to eat, if the wine is young, it should be decanted to allow all its aromas to develop. Older wines do not need to be aerated. Simply uncork them two hours before the meal begins. The ideal temperature of 18 degrees is perfect for its tannins. We recommend using very bulbous glasses, as this will allow the wine to swirl and release its aromas, with the top of the glass concentrating them towards the nose of the person tasting it.

For the holiday season, don't forget to include Saint Emilion and Saint Emilion Grand Cru on your table; they will delight all your guests during a gourmet meal.