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Best Online Wine shop 2019 & 2020
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Customer Reviews: 9,8/10
Chateau Maison Blanche 2016
€34.10
€29.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

Beautiful and classic Bordeaux!

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Why do we love it?
Chateau Maison Blanche Montagne-Saint-Emilion 2016 is the big brother of Les Piliers that you loved. And when we say big, we mean very big! This amazing wine from Montagne-Saint-Emilion is among the best in the region and if you do not believe us, believe James Suckling who rated it with 92 pts!

The Despagne family has been involved in viticulture and wine in Saint Emilion since 1812. They have several years of experience in both cultivation and winemaking. Since 2009 the winery is certified for organic farming and since 2013 for biodynamic farming. Nicolas is restless and leaves nothing to chance for more than 5 minutes. On the contrary, he is constantly looking for what, how, and why in everything that concerns his land and wine. Inspired by Chateau Palmer and Chateau Margaux, he planted orange and other trees among his vineyards. It is no secret that climate change has brought Bordeaux up and down.

For this reason, Nicolas dared to change the composition of his vineyards, planting in place of Merlot, Cabernet Franc. But he kept the best 50-year-old Merlot vines in the best spots for the winery's flagship. Thus, the Chateau Maison Blanche Montagne-Saint-Emilion 2016 consists mainly of Merlot and to a lesser extent of Cabernets (Cabernet Franc and Cabernet Sauvignon). The wine is fermented with ambient yeasts and matured in oak French barrels for 18 months. It is then bottled unfiltered without the addition of corrective agents. The result has impressive fruit concentration and unique complexity.

The year 2016 is considered one of the best for Chateau Maison Blanche Montagne-Saint-Emilion and experts suggest that it has in front of it for at least a decade!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like
It has a deep purple color and intense aromas of plum, black cherry, sour cherry, raspberry jam, vanilla, cedar, cigar box, eucalyptus, bell pepper, and lavender.

In the mouth, it has a rich body, refreshing acidity, and intense but ripe tannins. Juicy and ripe sour cherry, berry, plum, and cherry are mixed with notes of vanilla, tobacco, cinnamon, pepper, tea, and bitter chocolate.
Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 13,5%
Origin Bordeaux, France
Variety Merlot, Cabernet Franc, Cabernet Sauvignon
Aromas Plum, black cherry, sour cherry, raspberry jam, vanilla, cedar, cigar box, eucalyptus, bell pepper, lavender, cinnamon, pepper, tea, bitter chocolate.
Bottle Size 750ml
Barrique 18 months
Serving temperature 16%
Aging 10 years
Closure Cork
Organic Yes

CHATEAU MAISON BLANCHE 2016

PAIR IT

with a juicy burger, beef stew in tomato sauce, or a with rib-eye steak with red wine sauce and vegetables.

Slow braised beef with smoked paprika and mushrooms

600 gr. beef suitable for braising (e.g chuck)
300 gr. white mushrooms
20 g dried mushrooms
1 onion
1 leek
2 cloves of garlic
1 carrot
800 ml. hot water
100 ml. tomato juice
30 ml. olive oil
20 ml. butter
3 tablespoons of flour
1½ tablespoon of sweet, smoked paprika
1 bay leaf
1 teaspoon of sugar
100 g yogurt
150 g homemade noodles or tagliatelle
Freshly ground pepper
Sea salt
Fresh coriander or parsley for serving

 

Chop the leek, onion, garlic and carrots into similar pieces. Put the dried mushrooms in hot water to soften.

Pat dry thoroughly the beef with paper towels and sprinkle with 2 tablespoons of flour and mix to go everywhere. Saute the beef in olive oil, on a high heat until it gets colored from all sides and transfer it in a saucepan.
In the same pan saute the vegetables and then transfer them into the pot. In the pot, add paprika, bay leaf, sugar and pepper.

Place the pot on high heat and once it has warmed up, add the tomato juice and the mushroom broth. Simmer for about 2 hours while checking the liquids.

Cut the mushrooms up, sprinkle with 1 tablespoon of flour and saute with butter until they are softened and get a nice color.
Add the mushrooms and noodles to the pot. Check the liquids and, if necessary, add 150ml of warm water. Continue boiling for 10 more minutes.

Remove from the heat, add yogurt and mix. Serve with toasted bread and fresh coriander or parsley.

Notes
- If you don't eat meat, you can make the recipe with only small agaricus mushrooms cut in the middle
- If you do not want to use pasta, skip them. Instead of tagliatelle you can also use Asian noodles
- Check the fluids of the food occasionally, you need to have a thick, rich sauce in the end
- If you do not have dried mushrooms, use vegetable broth

 

Eva Monochari

Food Blogger

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