Chateau Tuilerie Page Bordeaux

Chateau Tuilerie Page Bordeaux is listed as a red wine from Massachusetts under the Esplanda label. The name points to the Bordeaux style, and the listing does not give a blend, vintage or tasting notes. Red wines in that style are usually built on Merlot and Cabernet Sauvignon, sometimes with Cabernet Franc. Check the back label for the actual grapes before assuming a profile. If it follows the style, expect medium to full body, dark plum and blackcurrant fruit, moderate tannin, and fresh acidity. Cedar, tobacco or light vanilla notes from oak are common in this style, though nothing here confirms oak was used. Because Bordeaux-style reds lean on tannin and acidity, they do best with fat and salt. Roast lamb, grilled ribeye, burgers with aged cheddar, and mushroom-and-thyme dishes are all good matches. Hard cheeses such as Comté or Manchego also work. Delicate fish and very spicy dishes tend to clash with the tannins. Serve it slightly below room temperature, around 60 to 65°F (16 to 18°C). A short time in the fridge before opening gets a warm bottle to that range. Pour into a large-bowled red wine glass or a Bordeaux glass with a tall bowl, which gives the aromas room and softens any grip. If the first glass tastes tight, 30 to 45 minutes of air in a decanter or in the glass usually loosens it, and this matters more for firmer bottles. Without a stated vintage or aging notes, treat this as a bottle to drink soon rather than one to cellar. Store it on its side in a cool, dark place until you open it. Once opened, recork it and keep it in the fridge for two to three days, taking it out about 20 minutes before pouring.