Lassegue 18 Saint Emilion

Lassegue 18 Saint Emilion is a red wine whose name points to Saint-Émilion, the Right Bank Bordeaux appellation. The listing does not give a grape breakdown, tasting profile or alcohol level, so the notes below describe what reds from that style usually show, not a measured profile of this bottle. Red Saint-Émilion is typically built on Merlot, often with Cabernet Franc and a smaller share of Cabernet Sauvignon. Expect plum, black cherry and red currant fruit, with notes of cedar, tobacco leaf, graphite or dried herbs coming through as the wine opens. Bodies in this style run medium to full, with a rounded, supple texture, moderate acidity and tannins that are firm but less angular than a Médoc blend. Any oak influence usually shows as light spice and vanilla, and the finish is typically medium to long. At the table, this style suits roast lamb, duck breast, beef short ribs, mushroom dishes and lentil or bean stews. Aged hard cheeses such as Comté or Gruyère also work well. Merlot-led reds have enough fruit to handle tomato-based sauces and enough tannin to stand up to grilled red meat. Delicate fish and very spicy dishes tend to clash with them. Serve it at about 60 to 65°F, which is a little below room temperature. Twenty minutes in the fridge before opening gets a warm bottle into that range. If the wine is young and the tannins feel tight, a decanter or 30 to 45 minutes of air in the glass will soften it. If the bottle has aged and shows sediment, decant it gently and keep the sediment out of the glass. A Bordeaux-style glass with a tall bowl and a slightly tapered rim concentrates the aromas and gives the wine room to open. Many reds in this style drink well on release. Others reward a few years in a cool, dark spot with the bottle on its side. The listing does not say whether a vintage is printed on the label, so check the bottle itself before deciding between opening it now and holding it.