Château Lilian Ladouys

Château Lilian Ladouys

Saint Estèphe Red Bordeaux Blend 2011

Complex, aromatic, full-bodied, and tannic. Black fruit, tobacco, earthy spice. — 3 months ago

Le Charme de Ladouys

Saint-Estèphe Red Bordeaux Blend 2014

Le charme de LADOUYS :Deep purplish dress. Nose dominated by floral notes, violet, ripe fruit. On the palate, a beautiful, fleshy, polished and expressive attack. Evolution and finish brought by the freshness and the structure of the wood. A complete wine pleasing right now. — 3 years ago

fine wine and Ron liked this

Bodegas Alto Moncayo

Aquilon Campo de Borja Garnacha 2014

Regalo del jefe de Lilian, J. R. Duggan. — 5 years ago

Lilian et Sophie Bauchet

Dazibao Vin de France Gamay

Tastes like Dr Pepper and smells like big red — 2 years ago

Château Ladouys

Cru Bourgeois St. Estèphe Red Bordeaux Blend 2011

Half off pants off, but totes worth the sharpness and the dry tastes of this vintage. — 4 years ago

Château Léoville Barton

Saint-Julien Red Bordeaux Blend 1978

David T

A wine from Anthony that's finally ready. Just kidding. It's the volatile acidity holding this wine together. Completely resolved tannins. Ripe lean; blackberries, dark cherries, blueberries. It's almost all fruit with just a hint of earth and minerality. Fun to drink. I always like to ask, what were you doing in 1978? Nice of Lilian Barton to model the bottle for my photo. Thank you for bringing this wine. A real treat to try. — 5 years ago

jesus, Eric and 14 others liked this

Lilian & Sophie Bauchet

Amor Fati Beaujolais Gamay

From magnum. A blend of the 2014 and 2015 vintages. Rich but balanced. Quite enjoyable. — a year ago

Château Prieuré-Lichine

Margaux Red Bordeaux Blend 2009

Grand Cru Classe 2009, was lucky to be visit after intro from Lilian Sartorius from Leoville Barton, ticks all the boxes for me, depth, structured tannins, all the berries, tabac, really has to one of my very favourite wines, 2009 a great year. — 3 years ago

Vijay and Victor liked this

Château Lilian Ladouys

Cru Bourgeois Supérieur St. Estèphe Red Bordeaux Blend 1989

Gary Westby

Sometimes a man has to take #steakandclaretnight into his own hands. This fine Bordeaux is worth the 28 year wait, and cuts the rich dry aged ribeye like a razor. The color of the wine is still so strong, the texture so rich, yet the wine finishes bright. The magic of Bordeaux is in this bottle- dark fruit, bright finish! — 4 years ago

David, David and 12 others liked this
David T

David T Influencer Badge

Hello Ellen, if may assist. I received your question since I left Gary a comment as well. It sounds like you may have used mushrooms as you standard for pairing Bordeaux. However, dark beans, or often bitter greens with also pair. Use dark earthy notes, of black fruits like cassis, blackberries, and blueberries that you will find in Cabernet Sauvignon or Petit Verdot. Merlot and Cabernet Franc wines often shine with red fruit flavors.
When tannins and savory herbal notes counter lush, ripe fruit. This bitter component can then be a bridge between the wine and the dish. Grilled radicchio, dandelion greens, cocoa, sauces or reductions with tea and coffee, Brussels sprouts, the skins of nuts (the brown part of the almond), and burnt bits will lead your tongue to focus on the fruit in the wine, and the caramelized sugars in the vegetable. Sometimes just the right touch of black pepper, rosemary, or star anise will make a vegetable resonate with wines from Bordeaux. Try roasting cauliflower with a rub of sumac or za’atar to add depth of flavor. Or a hint of cumin or turmeric with roasted root veggies. Umami flavors in soy and tamari are another option. Try playing with different spices. Fats also binds with tannins, which is why meat has been such a classic pairing with big red wines. But you can do the same thing with cheese, nuts, and oils (smoked oils or nut oils, even more so!). Drizzle olive oil on anything, but avoid extra-virgin olive oil as it can show green notes and pull your palate rather than compliment it when used in the dish. Candied almonds, walnuts, or pumpkin seeds tossed into your dish makes a natural connection with both Left or Right Bank wines. Other items to use as bridge components are; avocado, flax seeds, walnuts and pecans. Hope this helps and you find this useful.
Ellen Clifford

Ellen Clifford Influencer Badge Premium Badge

@David T wow, thank you for the in depth advice! I've got loads of ideas now---and am thinking of roasting some cauliflower with sumac tonight, sounds excellent!