Château Huradin Graves Rouge 2019

Château Huradin Graves Rouge is an expressive and elegant red wine from Graves, Bordeaux, France, crafted from Merlot and Cabernet Sauvignon. This medium-bodied wine features aromas of blackcurrants, plums, and cedar, with a refined palate showcasing dark fruits, tobacco, and well-integrated tannins, leading to a smooth, balanced finish.

*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.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Merlot, Cabernet Sauvignon
Tastes Like: Comparable to a classic Médoc Bordeaux, with notes of blackcurrants, cedar, and tobacco
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Graves AOC
Region: Bordeaux, France
Terroir: Gravel and clay soils
Aging: Aged in French oak barrels for 12 months
Serving Temperature: 16-18°C – Serve slightly below room temperature

Château Huradin is a family-owned estate located in the prestigious Graves appellation of Bordeaux. Known for producing wines of finesse and complexity, the estate focuses on sustainable practices and traditional methods to create exceptional expressions of the region’s terroir.

Seafood: Grilled salmon with a red wine glaze.
Poultry: Roast duck or chicken with herbs and garlic.
Vegetarian: Wild mushroom risotto or roasted eggplant casserole.
Meat: Lamb chops, beef bourguignon, or venison fillet.

Comté: Nutty and semi-hard, complementing the wine’s structure.
Brie de Meaux: Creamy and mild, balancing the wine’s tannins.
Roquefort: Tangy and bold, adding contrast to the wine’s fruit notes.
Parmigiano Reggiano: Umami-rich and savoury, enhancing the wine’s depth.

Entrecôte à la Bordelaise (Ribeye with Bordeaux Wine Sauce)

Ingredients:

• 2 ribeye steaks
• 2 cups Château Huradin Graves Rouge
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Season the ribeye steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the steaks for 3-4 minutes on each side for medium-rare. Remove and let rest.
2. In the same skillet, melt butter and sauté shallots and garlic until softened.
3. Add the Château Huradin Graves Rouge and thyme. Simmer until the sauce is reduced by half.
4. Serve the steaks with the Bordelaise sauce drizzled over the top.

Tip: Pair with roasted potatoes or sautéed green beans for a classic Bordeaux meal.