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Le Medoc De Cos 2014 - Cos d’ Estournel
Chateau Cos d’ Estournel

LE MEDOC DE COS 2014 - COS D’ ESTOURNEL

  France / Bordeaux
€49.60
€45.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

The finesse of the great Chateau of Bordeaux but at an affordable price!

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Why do we love it?

Le Medoc de Cos 2014 is a wine from Medoc and specifically from Saint-Estephe which, as you might suspect, belongs to the Second Growth and famous Chateau Cos d’Estournel. This charming wine is made in the same way and with the same taste as the great wines of the winery, but at a nugget of price.

Cos d’Estournel is located in Saint-Estephe and “borders” with Lafite. Its vineyards extend on the Cos plateau, to 91 hectares. Cos means pebble hill in an old Gascon dialect. It's named after the plateau because of its rocky terrain. This soil is responsible for the perfect ripening of the demanding Cabernet which occupies most of the chateau vineyards. The Cabernets of the region are bold and rugged and evolve beautifully over time like Le Medoc de Cos. The blend of Le Medoc de Cos consists of 70% Cabernet Sauvignon and 30% Merlot and matures for 14 months in used French oak barrels.

If you were looking for the opportunity to taste some of the finesse of the great Chateau of Bordeaux you just found it.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has medium ruby color and complex aromas of cherry, sour cherry, raspberry, plum, vanilla, eucalyptus, licorice and tea.

In the mouth it has moderate (+) body and acidity while the tannins are firm but quite ripe. Juicy red and black forest fruits are mixed with notes of violet, dried herbs, chocolate and coffee.

Technical stuff
Color Red
Type Dry
Year 2014
Alcohol 14%
Origin Bordeaux, France
Variety Cabernet Sauvignon, Merlot
Aromas Cherry, sour cherry, raspberry, plum, vanilla, eucalyptus, licorice
Bottle Size 750ml
Barrique 14 months
Serving temperature 18°C
Aging 10+ years
Closure Cork
Organic No

LE MEDOC DE COS 2014 - COS D’ ESTOURNEL

PAIR IT

Perfect pairing with beef paprikash, penne Bolognese, casserole with peppers and sausages

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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