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Chateau Eugenie Tradition Malbec Merlot 2019

Chateau Eugenie Tradition Malbec Merlot 2019

Regular price $30.00 AUD
Regular price Sale price $30.00 AUD
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Varietal
Region
Winery
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Description

Château Eugénie Tradition Malbec Merlot is a bold and approachable red wine from Cahors, France, crafted from a blend of Malbec and Merlot grapes. This medium to full-bodied wine offers enticing aromas of blackberries, plums, and hints of spice, with a smooth palate featuring dark fruit, subtle tannins, and a touch of earthiness, finishing with refreshing acidity and balance.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Wine Details

Type: Red Wine
Style: Smooth, Medium-bodied
Grape Varietal: Malbec, Merlot
Tastes Like: Comparable to a Bordeaux-style blend, with dark fruits, soft spices, and a smooth finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Cahors, France
Terroir: Clay and limestone soils
Aging: Aged in stainless steel and oak barrels
Serving Temperature: 16-18°C

Winery

Château Eugenie is a family-owned estate in Cahors, producing elegant wines that highlight the unique terroir of the region. Their Tradition blend captures the balance between the boldness of Malbec and the softness of Merlot.

Food Pairings

Seafood: Grilled tuna steaks or rich seafood stews.
Poultry: Duck confit or roasted chicken.
Vegetarian: Mushroom risotto or roasted eggplant.
Meat: Lamb chops or slow-cooked beef stew.

Cheese Pairings

Camembert: Soft and creamy, enhancing the wine's smooth texture.
Brie: Mild and earthy, complementing the wine's fruitiness.
Comté: Nutty and firm, pairing well with the wine's structure.
Gouda: Aged and savoury, balancing the wine's richness.

Recipe

Duck Confit

Ingredients:

  • 4 duck legs
  • 2 tbsp kosher salt
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 cup duck fat
  • Salt and pepper, to taste

Instructions:

  1. Rub duck legs with salt, garlic, and thyme. Refrigerate for 24 hours.
  2. Preheat oven to 150°C. Rinse duck legs and pat dry.
  3. Place duck legs in a baking dish and cover with duck fat.
  4. Bake for 2-3 hours until tender. Allow to cool before serving.

Tip: Serve with Château Eugenie Tradition Malbec Merlot for a perfect pairing.

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