Haut-Médoc is a French appellation located in the renowned Médoc wine region. Cabernet Sauvignon, Merlot, and Cabernet Franc are the signature grapes in the region, but some percentages of Malbec, Carménère and Petit Verdot are also used.
The whole appellation includes twenty-nine communes, out which six (Margaux, Saint-Julien, Pauillac, Saint-Estèphe, Moulis and Listrac) have their separate appellations, and are considered to produce some of the best wines in the world. The wines produced under the general Haut-Médoc label are elegant, complex and not overpowering.
They usually display notes of blackberries and blackcurrant that are often accompanied by nuances of spices and wood. Haut-Médoc wines can age quite well, becoming less tannic and silkier with notes of prunes, undergrowth, or truffles. These wines are best paired with grilled or roasted meat, especially game, red meat, pork, or lamb.
They can also be a good match to roasted poultry, mushrooms, terrines, foie gras, charcuterie, and hard or soft cheese.
Serve with
Chicken Tajine
As the name suggests, the star ingredient in this traditional Moroccan dish is chicken, preferably bone-in chicken cuts such as legs, thighs, or drumsticks. Like other ... Read more
Foie gras poêlé
Pan-seared foie gras is a simple but elegant French dish that is typically enjoyed on special and festive occasions. It is prepared with a thick slice of foie gras that ... Read more
Châteaubriand
Contrary to popular belief, the word Châteaubriand does not refer only to a cut of beef, but to a method used to grill or roast a thick cut of beef tenderloin. The ... Read more
Terrine
This French dish consisting of coarsely chopped meat and fat is similar to a meat loaf. The name terrine also refers to the earthenware vessel used to cook it,... Read more
