Sweet Bordeaux Tasting booklet

Sip, Mix and Savor A VIRTUAL EXPERIENCE

Bordeaux Moelleux, Bordeaux Supérieur, Cadillac, Cérons, Loupiac, Premières Côtes de Bordeaux, Sainte-Croix-du-Mont, Saint-Macaire

Thank You

for joining our virtual exploration and tasting of Sweet Bordeaux wines with Yannick Benjamin, Chasity Beasley and Justin Kingsley Hall.

We hope you enjoy this recap and try your hand at the creative recipes

by Chasity and Justin.

@yannickbenjamin

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@sippinglovely

@jkingsleyhall

Bordeaux Moelleux, Bordeaux Supérieur, Cadillac, Cérons, Loupiac, Premières Côtes de Bordeaux, Sainte-Croix-du-Mont, Saint-Macaire

Contents The Secrets to Sweet Bordeaux

4-5

Sweet Bordeaux at a Glance

6

Featured Wines

7

Yannick’s Pairings

8-9

Cocktails with Chasity

10-11

Cooking with Justin

12- 17

Connect with us

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The Secrets to Sweet Bordeaux Late harvest Sweet Bordeaux wines are celebrated for their golden color, pleasing aromatics, bright fruit and lively acidity. The rarity and low yields of these food-friendly wines make them all that more precious.

Extreme dedication, patience and know-how are required to produce them– characteristics that the people behind these wines share.

Unique Microclimate

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These golden wines are the result of a unique combination of special micro-climates, well-draining soils and superior quality fruit affected by noble rot. The eight producing appellations are located along the slopes of The Garonne River in southern Bordeaux.

In fall, morning mists rise from the river and envelope the sloping vineyards.

The balance of mist, humidity and afternoon sun work together to support the development of a beneficial fungus—Botrytis cinerea—that infects the grapes. More commonly known as noble rot (pourriture noble), this fungus causes the grapes to shrivel, concentrating their fruit and sugar. T his is what allows production of wines with deep concentration, bright acidity and complex Botrytis notes.

Exceptional Blend of Grapes The composition of all Sweet Bordeaux wines is based on the specific characteristics each grape contributes.

The thin-skinned Sémillon, the primary grape in the blend, is highly susceptible to noble rot. This variety also provides rich fruit flavors to the wines.

Sauvignon Blanc contributes the acidity for structure and brightness. Muscadelle, while a minor component in only some wines, adds distinct floral aromas.

Passion and Patience Producing the wines of Sweet Bordeaux takes patience and courage. Not all years bring the necessary climate conditions for noble rot, but in years that do, harvesting the grapes is labor intensive. The desired effects of noble rot take time and do not develop evenly in the vineyards.

Therefore, grape clusters must be carefully monitored and harvested individually, often requiring several passes (tries) through the vineyards for harvesters to hand-select.

Bordeaux Moelleux, Bordeaux Supérieur, Cadillac, Cérons, Loupiac, Premières Côtes de Bordeaux, Sainte-Croix-du-Mont, Saint-Macaire

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Sweet Bordeaux at a Glance Sweet Bordeaux wines are produced in 8 appellations. Styles range from subtle and semi-dry to opulent.

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Featured Wines

Château de Tanesse, Lion de Tanesse Bordeaux Moelleux (AOP Bordeaux Moelleux)

Château de Tanesse Palissades PremièresCôtes de Bordeaux (AOP Premières Côtes de Bordeaux)

Château Dauphiné-Rondillon Cuvée d’Or Loupiac (AOP Loupiac)

Château La Hargue Bordeaux Moelleux (AOP Bordeaux Moelleux)

Serve Chilled 52-56° F (11-13° C) Château du Cros La Tradition Loupiac (AOP Loupiac)

Château La Rame Traditionnel Sainte-Croix-du-Mont (AOP Sainte Croix du Mont)

Château Loupiac Gaudiet (AOP Loupiac)

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Yannick’s Pairings

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“The wines of Sweet Bordeaux are incredibly complex and extremely versatile. This category has no limitations on what it can be paired with and it has endless possibilities when it comes to being creative for both cocktails, food pairings, and as a main ingredient for a dish. Here are some of my favorite pairings...”

Spicy Indian food. These wines cool the heat and help bring out the flavors of the food.

Empanadas. The sweetness of the spices in the beef filling really goes well with the concentrated fruit of the wines.

Kung Pao Chicken. Absolutely love it! The lower alcohol of the Sweet Bordeaux wines really helps to accentuate the spicy and intense aromas and flavors.

Cured meats. Sweetness of the wine and saltiness of the meats love that pairing, great combo. Unbelievable.

Thanksgiving dinner. Sweet Bordeaux is the perfect wine to cut through fattiness of turkey, compliments sweet potatoes and balances the tartness of the cranberry sauce.”

Bordeaux Moelleux, Bordeaux Supérieur, Cadillac, Cérons, Loupiac, Premières Côtes de Bordeaux, Sainte-Croix-du-Mont, Saint-Macaire

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Cocktails with Chasity

“Sweet Bordeaux wines are great to use in cocktails. They add natural sugar and lots of complexity, lots of fruit notes, a layer of complexity you don’t normally find with wine cocktails.”

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Summers End • 2 oz Château du Cros La Tradition Loupiac (AOP Loupiac) • ¾ oz Whiskey (Uncle Nearest 1884) • ½ oz Fresh lemon juice • ½ oz Mandarin or fresh orange juice • ½ oz Aperol • Diced peaches or seasonal fruit, slice of lemon and orange, mint sprig Tools: Bar spoon

Add a spoonful of peaches and some citrus slices into a glass along with ice cubes. Add wine, whiskey, citrus juices, and Aperol and stir. Add more ice if needed. Top with soda water and stir. Garnish with fresh fruit and a sprig of mint.

Pair with grilled meat.

The Sweet Bond • 1 ½ oz Château La Rame Traditionnel (Sainte-Croix-du-Mont) • 1 ½ oz French Vodka (Grey Goose) • 1 oz Bianco Vermouth (Martini & Rossi) • ¼ oz St Germaine Tools: Mixing glass, Bar spoon, Julep strainer

Add all liquid ingredients into a mixing glass, then add ice. Stir until mixing glass is chilled on the outside. Strain contents into a coupe and garnish with a lemon twist.

Pair with salads and seafood dishes.

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Cooking with Justin

“Sweet Bordeaux offers the right amount of sweetness to this Creole spicy dish, creating a wonderful balance in the palate.”

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New Orleans BBQ Shrimp • 1 to 2 lbs. Shrimp, with the shells (and heads if you can get them) • Salt • 3 T. Bacon fat or olive oil • 2 Shallots, chopped • 4 Cloves garlic, chopped • 1 t. Ground black pepper • 1 Lemon, sliced into rounds • 1 C. Worcestershire sauce • 1 T. Chopped fresh thyme • 1 T. Creole or Cajun seasoning • ½ C. Dry white wine • 1 C. Chicken or shrimp stock • 3 T. Heavy cream • 4 to 5 T. Chilled unsalted butter, cut into tablespoonsized pieces • 3 T. Minced fresh parsley

Suggested wine pairing:

Lion De Tanesse

(AOP Bordeaux Moelleux)

Devein the shrimp with a paring knife, cutting through the shell, careful not to remove shell or head. Salt the shrimp lightly and set aside.

In a sauté pan, heat the bacon fat/olive oil over medium high heat. When the oil is hot, add the shallots and garlic and sauté, stirring often, until the shallots are translucent. Add the pepper, lemon, Worcestershire, thyme, Cajun seasoning, wine and stock. Bring this to a boil, then drop the heat to a simmer and reduce the mixture for about 15 minutes.

Strain and transfer the liquid to a wide sauté pan.

Bring the mixture to a boil and let it roll for 2 to 3 minutes. You ultimately want this to be a glaze, but you still need to cook the shrimp without overcooking them; the shrimp typically need 3 to 5 minutes (max.) in the pan. Once the sauce barely leaves a trail when you run a spatula through the middle of the pan, add all the shrimp and toss to combine.

Keep the shrimp moving in the sauce until it is syrupy, then turn the heat to its lowest setting. Next, stir in the heavy cream until it’s well mixed and then swirl in the butter one tablespoon at a time. Add parsley, toss to combine one more time, and serve at once with rice, grits or bread.

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“The age, complexity and depth of the wines from Loupiac really stand up to the gaminess of the quail, the smokiness and the sausage stuffing, creating a harmonious experience.�

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Smoked Quail with Rice & Sausage Stuffing, Black Berry Jus

Makes 6 Servings

Buttermilk Brine • • • •

1 Qt. buttermilk 1 Qt. water ¼ C. kosher salt 3 Quail

Stuffing the Quail • • • • • • • •

½ C. olive oil 4 garlic cloves, sliced 2 C. long grain rice 4 ½ C. chicken stock 1 T. kosher salt ½ lb. ground sausage 1 T. unsalted butter 1 thyme sprig

Blackberry Jus

• 3 T. butter, diced • ¼ C. shallots, minced • 1 C. sweet Loupiac wine • 4 sprigs fresh thyme • ½ Pt. fresh blackberries • 1 C. beef demi-glace • Kosher salt • Ground black pepper

Mix salt and water together until clear. Add the buttermilk and mix well. Place quail in a Ziploc bag and pour the buttermilk brine over to cover. Let the quail brine for 2 hrs. Next, rinse the quail under cold water and pat dry with paper towel. Place quail in a foil pan, skin side up and sprinkle with a mixture made of half kosher salt and half coarse pepper. Place the entire pan in the smoker at 225° and smoke for 1 hr.

Heat half the olive oil in a medium saucepan over low heat.

Add garlic and cook for 3 min. Add the rice and cook, stirring occasionally, for 1 min. Add 4 cups stock and salt. Stir and cover. Cook over low heat until the water is absorbed, 10 to 15 min. Remove from heat and spoon onto a baking sheet to cool. Preheat oven to 350°F. Heat remaining olive oil in a sauté pan over medium-high heat. Add sausage and cook until browned. Add ½ cup stock, scrape the bottom of the pan to capture any brown bits and cook until the liquid is almost gone. Swirl in butter and thyme. Remove from heat and let cool. Chop into small pieces. Combine the rice, and sausage. Season with salt and pepper. Stuff the quail. Tie them off between the body and legs with butcher’s twine to hold the stuffing and season with salt and pepper. Bake until internal temperature in the thickest part reaches 165°F. Heat small sauce pot over medium-high heat. Add butter and shallots, stirring occasionally until translucent. Deglaze with wine, reducing by half. Add thyme, blackberries, demiglace and cook until reduced by half again. Season to taste with salt and pepper. To serve, place quail on serving platter and add a generous portion of blackberry jus.

Suggested wine pairing:

Château Dauphiné-Rondillon Cuvée d’Or (AOP Loupiac) / Château Loupiac Gaudiet (AOP Loupiac)

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“Moelleux style wines work well with the Tri-tip, as the skin contact and aging in barrels play off the flavor of the umami and grass tones from the beef. The wines hold-up well to lightly charred meats.�

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Grilled 100% Grass-fed Pasture Raised Beef Tri-tip with Chimichurri • 1 whole 100% Grass-fed/ pasture raised beef tritip (checkout getgrassfed. com for quality sustainable ingredients)

• 3 T. salt & pepper mix

Chimichuri

• ½ C. olive oil • 2 T. red wine vinegar • ½ C. finely chopped parsley • 3-4 cloves garlic , finely chopped or minced • 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 T. finely chopped chili) • ¾ t. dried oregano • 1 level t. coarse salt • Pepper to taste (about ½ t.)

Suggested wine pairing:

Château de Tanesse Palissades (AOP Premieres Cotes de Bordeaux)

Château La Hargue Bordeaux (AOP Bordeaux Moelleux)

Trim any silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat. Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or overnight. Remove from refrigerator 1 hr. before cooking.

Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well (6 to 8 min.). Turn the roast and sear the other side for about the same time. Lower gas to medium-high or move the meat to a cooler part of the charcoal grill. Turn meat again and cook another 8 to 10 min. Flip and cook again.

A 2-lb. roast will require about 20 to 25 min. total cooking time. The roast is ready when an instantread thermometer reaches 130° when inserted into the thickest part of the meat. Rest roast on a cutting board 10 to 20 min. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side. Turn the roast and slice against the grain on the other side.

Mix all ingredients together in a bowl. Allow to sit for 5-10 min. to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hrs., if time allows. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hrs. in advance.

Use to baste meats (chicken or steaks) while grilling or barbecuing. We prefer to baste our meats with chimichurri; however, you can use it as a marinade if you wish. Add a couple of tablespoons over your steak to serve.

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Connect For more information on Bordeaux’s Sweet Wines visit sweetbordeaux.com @sweetbordeaux_USA @sweetbordeauxUS For media requests and samples, please contact: stephanie@gregoryvine.com

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