Description
Grape: 42.8% Merlot, 39.7% Cabernet Sauvignon and 17.5% Cabernet Franc
Winemaking:
aged for 15-18 months in 77% new French oak barrels. The grapes are harvested from September 7th to 29th.
Top Food Pairings for Château Haut-Brion :
Red Meats (Grilled or Roasted)
- Beef Wellington
- Roast lamb with rosemary and garlic
- Grilled ribeye or côte de boeuf
- Venison or game meats
These dishes match the wine’s tannic structure and deepen its savory notes.
- Rich Poultry Dishes
- Duck breast with cherry or berry reduction
- Roast guinea fowl or capon with truffle jus
The fat and richness of the bird pairs well with the wine’s acidity and fruit profile.
- Mature Cheeses
- Aged Comté
- Mimolette
- Parmigiano Reggiano
- The umami from aged cheese enhances the tertiary flavors developing in the wine.
- Mushroom-Based Dishes
- Truffle risotto
- Mushroom and foie gras tart
- Wild mushroom ragout
These earthy flavors echo the subtle forest floor and tobacco notes in the wine.
Tips:
Decant the wine for 1–2 hours before serving. – Zalto Decanter
Ideal serving temperature: 17–18°C
Avoid overly spicy or acidic dishes that could overpower the wine’s balance.