Chateau Tournefeuil Pomerol

Chateau Tournefeuil Pomerol takes its name from Pomerol, the Right Bank Bordeaux district known for Merlot-led reds, so the style to expect is a plush, medium-to-full-bodied red built on that grape, often with some Cabernet Franc. The listing doesn't give a blend, vintage or tasting profile, so what follows describes how wines in this style usually behave, not a measured profile of this bottle. Expect ripe plum, black cherry and blackberry fruit with a hint of dried herbs or damp earth. Tannins in this style are typically soft and rounded rather than gripping, acidity is moderate, and any oak shows as light cedar, vanilla or toast. The finish is usually smooth and moderately long. That softness makes it an easy match for food. Roast chicken, duck breast, pork loin and lamb with rosemary all suit it, as do mushroom dishes, beef stew, and burgers or steak with a pan sauce. Its moderate tannin also works with semi-hard cheeses such as Gruyère or aged Gouda. Skip very spicy dishes and delicate fish, which a wine of this weight can overwhelm. Serve it slightly below room temperature, around 16 to 18°C (60 to 65°F). Twenty minutes in the refrigerator before opening takes the edge off a bottle stored in a warm room. A Bordeaux-style or all-purpose red wine glass with a generous bowl lets the aromas open. Pour it about 30 minutes before drinking, or decant for 20 to 30 minutes if the first glass seems tight or closed. Merlot-based reds in this style are usually made to drink within a few years of release. Whether this bottle would reward long cellaring depends on the vintage and producer, and neither is stated here. If you want to age it, treat it as a medium-term bottle and open one early to see how it is developing. Otherwise, drink it now with a meal.