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Featured Recipe Pairing
Pan-Roasted Lamb Chops with Salsa Verde
you cook bone-in chops, the meat nearest the bone often remains
underdone. To avoid this, stand the chop on the flat part of the
bone in the pan or on the grill. It will heat the bone first and help
the meat cook more evenly.
Because of its famous names like Latour
and Lafite, Bordeaux is often perceived as
an exclusive wine. But there are thousands
of châteaux in France’s most esteemed wine
region that make delicious, accessible vintages
at affordable prices. Wines classified
as Bordeaux Supérieur, like this Château
David Beaulieu, come from more selective
plots of land and older vines than simple Bordeaux
AOC wines. Bordeaux Supérieur is generally
a bit more concentrated, with deeper
flavors, more complexity and the structure for
longevity in the cellar. Château David Beaulieu
has been owned by the same family since
1910. It comprises almost 50 acres of vines
on the right bank of the Garonne River in the
district of Galgon, near the town of Libourne.
Ripe black cherry, red currant and plum aromas are edged in light notes of
cedar and earth.
Layers of black cherry and red currant intermingle with notes of tobacco, spice
The Château David Beaulieu Bordeaux Supérieur will taste best when paired
with foods that are classic partners to fine Bordeaux, like roast beef or a good
beef stew. Grilled and charred meats like beef, lamb and pork will also work
well, as the ripe berry flavors taste great alongside well-seared meats. For
accent ingredients, look to earthy, pungent and slightly herbaceous flavors
such as olives, mushrooms, fresh and dried herbs, eggplant, fennel, onions
and garlic. Try the wine with Steak and Tomato Sandwiches or Creamy Mushroom
Bisque; find the recipes at williams-sonoma.com.
Serve a little cooler than room temperature: refrigerate the bottle for 10 minutes
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