Chateau Cazeau Bordeaux 2016
- Medium bodied
Chateau Cazeau is built on the site of a feudal castle originally owned by King Charles VIII. You’d be forgiven, therefore, for assuming that this Bordeaux will break the bank, a drop reserved only for royalty. Truth is, this juicy drop is selling for under $15 so how about a round of applause and a big merçi to our buyer John for importing it?
With three gold medals and a bunch of very ripe, red fruits, this medium-bodied red is a little bit concentrated and a whole bit opulent. Break bread, pour out a glass and let the long, toasty finish bid you au revoir on the way out with a kiss on both cheeks.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Merlot 75%, Cabernet Sauvignon 25%
- Serving Temp.
Bordeaux is one of the oldest and most famous regions within France, known for both its Left Bank which produces more Cabernet Sauvignon based blends and its Right Bank which produces more Merlot based blends. Bordeaux is home to many of the worlds most expensive wines. The big guys on the left bank are Pauillac and Margaux and on the right you've got Saint-Emilion and Pomerol. Not forgetting the whites and the sweet stuff though, Bordeaux also is known for producing dry whites in Pessac-Leognan and sweet wines in Sauternes. The most common grapes grown in Bordeaux are Merlot, Cabernet Sauvignon, Cabernet Franc, Semillon and Sauvignon Blanc.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Peppered steak with creamy mushroom sauce
- 1 tablespoon cracked black pepper
- 4 scotch fillet steaks, trimmed
- 50g butter, chopped
- 3 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 150g shiitake mushrooms, stalks removed, thinly sliced
- 4 sprigs thyme
- 2 tablespoons red wine or beef stock
- 1/3 cup thickened cream
- mashed potato and baby spinach, to serve
- Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side until cooked to your liking. Transfer to a plate. Cover with foil.
- Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
- Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach or salad.