Talking points: The appellation Bordeaux Superieur applies to wines from the Bordeaux district containing 1% more alcohol than the requirement for the appellation of Bordeaux. What this means is the wine will be slightly more full-bodied as a result of the increased alcohol level. The teaching point here goes back to the formula for making wine of sugar (juice from the grape) + yeast = alcohol + carbon dioxide. The carbon dioxide dissipates and the still wine results. The higher the sugar level in the grape to start with, the higher alcohol level will result post fermentation. Thus the wine is more full-bodied. The blend is 40% Cabernet Sauvignon, 40% Merlot and 20% Cabernet Franc.
Tasting notes: The 18 months of oak aging softens this wine and makes it a candidate for immediate consumption. The wine is soft and round with pleasant notes of cassis and red fruits on the nose and palate. This is an easy drinking Bordeaux.
Serving suggestions: This wine will pair well with stews and most red meat dishes, particularly grilled ribeye steak.
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