Chateau Du Taillan Medoc

Chateau Du Taillan Medoc is sold as a French red, and the Médoc name points to the Bordeaux style: a blend led by Cabernet Sauvignon and Merlot, often with a little Petit Verdot or Cabernet Franc. Wines in this style usually show blackcurrant and plum fruit with notes of cedar, graphite and pencil shavings. Tannins are medium to firm and fine-grained, acidity is fresh, and the body is medium to full. Some oak influence, such as light toast or tobacco leaf, is common. The finish tends to be dry and moderately long, with a savory edge rather than a sweet one. Exact blend, vintage and oak treatment are not stated for this bottle, so treat these as the expected profile, not a measured one. The tannin and acidity make this a wine for food. Roast lamb, grilled ribeye, and braised short ribs are the classic matches, since fat and protein soften the grip of the tannins. It also works with mushroom dishes, lentil stews, and hard cheeses such as aged Gouda or Comté. Avoid very spicy or sweet-sauced dishes, which can make a tannic red taste bitter and thin. Serve it at about 16 to 18°C (60 to 65°F), which is cooler than most room temperatures. Twenty minutes in the refrigerator before opening usually gets it there. If the wine seems tight or closed when first poured, pouring it into a decanter 30 to 60 minutes ahead, or just giving it generous time in the glass, will open up the fruit and relax the tannins. A Bordeaux-style glass with a tall bowl and a slightly tapered rim suits it, because it gathers the aromas and leaves room to swirl. Many Médoc reds at this level are made to be approachable within a few years of release. They can also hold in the cellar for several more if stored cool, dark and on their side. Without a stated vintage, the safest approach is to open one bottle now, decant it, and judge from there whether the others need more time.