Château Belordre 2016 presents itself as a classic example of a Bordeaux red, with its vintage year reflecting a generally well-balanced growing season in the region. The identity of the grape varieties is not specified, but given its regional appellation, it is likely crafted from a blend typical of Bordeaux—potentially incorporating Merlot and Cabernet Sauvignon, with possible touches of Cabernet Franc or other permitted varieties. The wine is expected to display a harmonious character: ripe dark fruit aromas reminiscent of black cherry and plum, subtle earthy undertones, and hints of gentle spice. The palate should be medium-bodied with supple tannins, reflecting careful vinification aimed at expressing both freshness and a certain elegance, as is customary in regional Bordeaux reds.
The Bordeaux region is renowned as one of the world’s foremost wine-producing areas, with a storied history stretching back centuries. The temperate Atlantic climate, with its moderate rainfall and gentle seasonal variation, allows a prolonged ripening period, while gravelly, clay, and limestone soils each contribute finesse, structure, and aromatic complexity to the wines. Particularly in regional appellations, winemakers aim to produce approachable, versatile wines that reflect both the tradition and the diversity of the region’s terroirs.
For food pairings, Bordeaux reds such as Château Belordre 2016 offer great versatility. Their balanced fruit and structure make them an excellent match for roasted meats, such as lamb or beef, but they also pair beautifully with bistro classics like entrecôte bordelaise or duck confit. For a regional touch, consider serving with a cassoulet or a selection of firm cow’s milk cheeses, ideally from the South-West of France.
It is advisable to serve this wine at around 16-18°C to best appreciate its fruit, freshness, and supple tannins. Decanting for thirty minutes before serving can also help the wine open up, especially if it has been stored for a few years. This will allow for optimal enjoyment of its bouquet and mouthfeel.
