Château Teyssier Saint Émilion Grand Cru Classé 2018

Château Teyssier Saint Émilion Grand Cru Classé is a luxurious Bordeaux red with flavors of dark berries, chocolate, and a touch of vanilla, offering a velvety texture.

*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, Structured
Grape Varietal: Merlot, Cabernet Franc
Tastes Like: Comparable to a Right-Bank Bordeaux, with blackcurrant, plum, and cedar notes, complemented by silky tannins and a polished finish.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Bordeaux, France
Terroir: Clay and limestone soils
Aging: 12-18 months in French oak
Serving Temperature: 16-18°C

Château Teyssier is a prestigious estate in Saint Émilion, celebrated for crafting wines that reflect the unique terroir of Bordeaux. Their meticulous approach to winemaking ensures a perfect balance of tradition and modern techniques.

Seafood: Tuna tataki or grilled swordfish.
Game: Slow-cooked duck or venison stew.
Vegetarian: Mushroom risotto or stuffed capsicums.
Meat: Beef fillet or lamb cutlets with herb crust.

Comté: Aged and nutty, complementing the wine's structure.
Camembert: Creamy and soft, balancing the wine's bold flavours.
Roquefort: Adds a salty, tangy contrast.
Australian Double Brie: Rich and buttery, enhancing the wine's elegance.

Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 4 cups vegetable stock, heated
• 200g mushrooms, sliced
• 1/4 cup Parmesan cheese, grated
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large pan. Sauté onion and garlic until fragrant.
2. Add mushrooms and cook until tender. Stir in rice and toast for 1-2 minutes.
3. Pour in white wine and stir until absorbed.
4. Gradually add heated stock, one ladle at a time, stirring frequently until absorbed before adding the next.
5. Once rice is cooked and creamy, stir in butter and Parmesan. Season with salt and pepper.
6. Serve hot, garnished with fresh parsley if desired.