Château Réaut Côtes de Bordeaux 2018

Château Réaut Côtes de Bordeaux is a classic Bordeaux blend of Merlot, Cabernet Sauvignon, and Cabernet Franc. This medium to full-bodied red wine offers aromas of blackcurrants, dark cherries, and cedar, with layers of vanilla and spice. The palate is smooth and structured, with polished tannins and a lingering finish of dark fruits and earthy undertones.

*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: Full-bodied, Elegant
Grape Varietal: Merlot, Cabernet Sauvignon, Cabernet Franc
Tastes Like: Blackcurrants, dark cherries, cedar, vanilla, spice
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Clay-limestone and gravel soils
Aging: Aged in French oak barrels
Serving Temperature: 16-18°C

Château Réaut is a distinguished winery in Bordeaux, known for producing wines that embody the elegance and structure of the Côtes de Bordeaux. Their focus on quality viticulture and meticulous winemaking creates wines with depth and finesse.

Seafood: Tuna steaks with a red wine reduction.
Poultry: Duck breast with cherry glaze or coq au vin.
Vegetarian: Mushroom risotto or roasted root vegetables.
Meat: Lamb shanks, grilled ribeye, or beef bourguignon.

Comté: Nutty and savoury, enhancing the wine's structure.
Roquefort: Creamy and salty, balancing the wine's richness.
Aged Gouda: Caramelised and firm, complementing the wine's tannins.
Brie de Meaux: Buttery and mild, softening the wine's boldness.

Duck Confit (Confit de Canard)

This classic French dish of slow-cooked duck legs is rich, tender, and full of flavour, making it an exceptional pairing for a robust Bordeaux red or a crisp, mineral-driven white.

• 4 duck legs
• 2 tbsp coarse sea salt
• 4 garlic cloves, minced
• 2 tsp fresh thyme leaves
• 1 tsp black peppercorns
• 2 bay leaves
• Duck fat (enough to cover the legs, approximately 1 litre)

1. Marinate the Duck: Rub the duck legs with sea salt, minced garlic, thyme, and peppercorns. Add bay leaves and place in a shallow dish. Cover and refrigerate overnight or for at least 12 hours.
2. Prepare for Cooking: Preheat the oven to 120℃. Rinse the duck legs to remove excess salt and pat dry with paper towels.
3. Cook the Duck: Place the duck legs in a large, ovenproof dish or pot. Melt the duck fat and pour over the legs, ensuring they are fully submerged. Cover with a lid or foil and cook in the oven for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
4. Store (Optional): If not serving immediately, transfer the duck legs to a container and pour over enough duck fat to cover. Store in the refrigerator for up to two weeks.
5. Serve: To serve, heat a skillet over medium heat and crisp the duck skin until golden and crispy. Pair with roasted potatoes or a fresh green salad.

The rich, savoury flavours of duck confit are beautifully complemented by a bold Bordeaux red or a crisp Loire Valley white wine, balancing the dish’s richness with elegance and depth.