Château de Braude Haut-Médoc 2014
- Textured, savoury
When silk meets the palate, it is such a pleasure to choose it as a partner – and so say all of us. And by all of us, we specifically mean Château de Braude (owned by Château Mongravey), an awesome producer crafting rich reds in the Médoc appellation like this ‘14 Bordeaux.
Rich and fruity, dark and dense, it’s a juicy drop that’s “firmly tannic with both wood and fruit,” according to Wine Enthusiast, who also gave it 92 points. It’s packing blackberry and plum flavours, as well as 90 points apiece from Decanter, Robert Parker, Andreas Larsson, Neal Martin and a 16/20 from Jancis Robinson, not to mention a Gold Medal at Concours Mondial De Bruxelles 2017.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Cabernet Sauvignon, Merlot
- Serving Temp.
Bordeaux is one of the oldest and most famous regions within France, known for both its Left Bank which produces more Cabernet Sauvignon based blends and its Right Bank which produces more Merlot based blends. Bordeaux is home to many of the worlds most expensive wines. The big guys on the left bank are Pauillac and Margaux and on the right you've got Saint-Emilion and Pomerol. Not forgetting the whites and the sweet stuff though, Bordeaux also is known for producing dry whites in Pessac-Leognan and sweet wines in Sauternes. The most common grapes grown in Bordeaux are Merlot, Cabernet Sauvignon, Cabernet Franc, Semillon and Sauvignon Blanc.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Baharat beef kebabs with chickpea tabouli
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1.2kg beef scotch fillet, cut into 2cm pieces
- Olive oil spray
- 2 cups store-bought tabouli
- 400gcan chickpeas, rinsed, drained
- Lebanese bread, to serve
- Eggplant dip, to serve
- Combine the paprika, cumin, pepper, coriander, cinnamon, nutmeg, cardamom and cloves in a large bowl. Add beef and toss to coat. Thread beef on to 12 skewers. Preheat grill on medium-high. Spray skewers with oil. Cook for 3-4 minutes each side for medium or until cooked to your liking.
- Combine tabouli and chickpeas in a bowl. Divide the bread, skewers and chickpea tabouli among serving plates. Serve with eggplant dip.