Chateau La Tour Bessan Margaux

Chateau La Tour Bessan Margaux is listed as a French-style red from producer Esplanda, with Massachusetts as its stated origin. The details we have don't name the grape blend, vintage or alcohol level, so the notes below describe what Bordeaux-style reds usually offer. They aren't a measured profile of this bottle. The Margaux name refers to a Bordeaux appellation known for Cabernet Sauvignon-led blends, and wines in that tradition tend to be medium to full in body. Expect dark fruit such as blackcurrant and plum, with a savory, graphite or cedar edge. Tannins are usually firm but fine-grained, and acidity is fresh enough to keep the wine from feeling heavy. If oak is used, it typically shows as light toast, tobacco or sweet spice rather than overt vanilla, and the finish in this style is moderately long and dry. At the table, wines of this type suit roast lamb, grilled ribeye or steak with a pan sauce, and braised short ribs, because their tannins soften against fat and char. Mushroom dishes, lentils with roasted root vegetables and aged hard cheeses such as aged Gouda or Manchego also work. Delicate fish and spicy dishes tend to clash with the tannin, so avoid them. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). A short stint in the fridge before opening helps if the room is warm. An hour in a decanter, or simply open in the glass, will usually loosen a structured red like this. Pour into a large-bowled Bordeaux glass, which gives the aromas room and directs the wine to the center of the palate. Because the vintage isn't specified, we can't say how it will age. If the bottle shows firm tannin on opening, a few extra years in a cool, dark place may soften it. Otherwise it is best enjoyed in the near term with a decant for air.