Probably the world's most famous wine region is Bordeaux. In that region, one of the most renowned names is St Emilion wine. The village itself is located to the east of Bordeaux and it is the name of a classification, or Appellation d'Origine Controle(AOC). In other words, only wine within from six particular villages is covered in this area, which has a highly respected name.
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.
Whatever their classification, wines from this area are of excellent quality. Their prices fit every wallet. This is because it tends to mature quicker than other products from the region.
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.
The best way to ensure the wine is perfect is to keep the bottle at between twelve and sixteen degrees Celsius. Old books often suggest room temperature, but we must not forget that today we have central heating and air conditioning. Bottles should be stored on their side, with the product touching its cork a little. This enables enough air to seep in and mature the juice.
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.
Saint Emilion wine, along with Medoc and Pomerol, has to be one of the most versatile wines in the region. It lends itself to many different kinds of dish, and has many different price positions. That said, it is very rare to find a St Emilion wine 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.
Whatever their classification, wines from this area are of excellent quality. Their prices fit every wallet. This is because it tends to mature quicker than other products from the region.
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.
The best way to ensure the wine is perfect is to keep the bottle at between twelve and sixteen degrees Celsius. Old books often suggest room temperature, but we must not forget that today we have central heating and air conditioning. Bottles should be stored on their side, with the product touching its cork a little. This enables enough air to seep in and mature the juice.
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.
Saint Emilion wine, along with Medoc and Pomerol, has to be one of the most versatile wines in the region. It lends itself to many different kinds of dish, and has many different price positions. That said, it is very rare to find a St Emilion wine of poor quality.
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