Chateau Des Eyrins Margaux

Chateau Des Eyrins Margaux is listed in the French red category, and its name points to the Margaux style of Bordeaux's Left Bank. The listing also carries a Massachusetts, United States origin, and no grape blend, vintage or alcohol level is given. Treat the profile below as what Margaux-style reds usually deliver, not a measured analysis of this bottle. Wines in this style are typically built on Cabernet Sauvignon with Merlot and smaller amounts of Petit Verdot or Cabernet Franc. Expect medium-full body, with blackcurrant and black plum fruit and some violet or dried-flower lift on the nose. Margaux is known for finer-grained tannin and a more perfumed, less muscular profile than neighboring appellations like Pauillac. Acidity is usually fresh enough to keep the fruit from feeling heavy. If it has seen oak, look for cedar, pencil shavings, a little tobacco or light toast. The finish in this style tends to be moderately long and dry rather than jammy. At the table, a wine like this suits roast lamb, grilled ribeye or a pan-seared duck breast, where its tannin can work against the fat. Mushroom dishes, herb-crusted pork loin and aged hard cheeses such as Comté or aged Gouda also fit. Very spicy food or delicate fish will tend to clash with the tannin. Serve it at roughly 60 to 65°F, which is a little below typical room temperature. Twenty minutes in the refrigerator before opening usually gets it there. If the bottle comes across tight or closed on opening, 30 to 60 minutes in a decanter or a wide-bowled glass will soften the tannin and open the aromas. If there is sediment, decant carefully and leave it in the bottle. A large Bordeaux-style glass with a tall bowl and a tapered rim is the right choice, since it concentrates the aromas and leaves room to swirl. Without a vintage or producer notes, it is hard to say whether this bottle should be cellared. Structured Cabernet-based reds of this type can reward a few years in storage, but many are approachable on release. If you plan to drink it soon, decant it and serve it with a protein-rich meal. If you want to hold it, store it on its side in a cool, dark place at a steady temperature.