Viniou Reviews
Château Tertre Daugay 2010 is a remarkable wine from the celebrated Saint-Émilion appellation in the Bordeaux region of France. This Grand Cru is crafted from the classic grape varieties typically found in this area, with Merlot playing a prominent role, often accompanied by Cabernet Franc and sometimes Cabernet Sauvignon. The 2010 vintage is renowned for its exceptional quality, often showcasing a perfect balance of ripe fruit, structured tannins, and fresh acidity. The terroir of Saint-Émilion, enriched by limestone clay soils, contributes to the wine's complexity and elegance. The vinification process for this wine would have focused on bringing out the depth and richness of the ripe grape varieties, often involving a period of oak ageing to add layers of complexity and smooth the tannins.
The Bordeaux region, specifically Saint-Émilion, boasts a rich history of viticulture, with a climate that is ideal for grape growing. The area benefits from a maritime climate, which ensures mild temperatures and ample rainfall, contributing to the vibrant and abundant grapes that make Bordeaux wine so illustrious.
When it comes to pairing this wine with food, the robust and complex nature of a Saint-Émilion Grand Cru pairs beautifully with rich, hearty dishes. Consider serving it alongside classic French fare such as duck confit, lamb shanks, or a beef bourguignon. The wine's acidity and tannins also allow it to complement rich cheeses, particularly those with a more profound flavour profile, such as aged Gruyère or a creamy Camembert.
For the best tasting experience, it’s essential to serve Château Tertre Daugay 2010 at the appropriate temperature. This red wine reveals its full character when served between 16-18°C. Allowing it to breathe before serving can also enhance its bouquet and flavours, making it a delightful experience for any connoisseur.
