We have been followers of Chateau Cissac wines for many years and in that time witnessed how well they age. They are beautifully made and offer some of the best value in Bordeaux. Cissac is undoubtedly "the pillar of the bourgeoisie" as Hugh Johnson has dubbed it.
The wines are traditionally deep coloured. 75% of the wine is Cabernet Sauvignon providing unmistakable, textbook aromas of cassis and pencil shavings and a firm, mouth-filling structure. Merlot and Petit Verdot add plumpness and complexity in what is a most elegant, classic Medoc. The wine is aged for up to 20 months in barrels with 40% new wood. 75% Cabernet Sauvignon, 20% Merlot, 5% Petit Verdot
The Château Cissac vines are situated on a plateau with a soil composed of gravel deposits from the Garonne River from the GunzDMindel period. It is located at an altitude of 27.5 m, equivalent to the highest points of the neighbouring appellations, Saint Estèphe and Pauillac.
Benefiting from new investment and the respectful but enlightened approach of the younger generation, the usual two thirds cabernet sauvignon here was carefully judged to produce a classically-proportioned Claret with balance, freshness and finesse, all at a very modest price.
Tasting Notes by Laurent Saint Pasteur, technical director
The promising, strong garnet colour with violet highlights is confirmed by the bouquet and the palate. A fine wine, complex and delightfully voluptuous on the palate, with a substance that promises a long ageing capacity, and a remarkable balance between strength and harmony. The finish is dense and complex.
Full-Bodied and Rich Red Wines
Full-bodied wines typically have more tannin, higher alcohol, and dark fruit flavours such as blackcurrant. Since these wines have so much pigment, they are higher in anthocyanin which has shown positive benefits to cardiovascular health. As far as flavour, these wines are the biggest on the spectrum and thus, pair with equally bold flavoured food.
Room Temperature (63-69 °F / 17-21 °C)
Barbecue, Mexican Foods, Smoked Meats, Red Meat & Steaks, Savory Mushroom Dishes, Black Pepper
Roast beef & carrots with easy gravy
1 tsp plain flour
1 tsp mustard powder
950g beef top rump joint
1 onion, cut into 8 wedges
500g carrots, halved lengthways
For the gravy
1 tbsp plain flour
250ml beef stock
1. Heat oven to 240C/220C fan/gas 9. Mix the flour and mustard powder with some seasoning, then rub all over the beef. Put the onion and carrots into a roasting tin and sit the beef on top, then cook for 20 mins.
2. Reduce oven to 190C/170C fan/gas 5 and continue to cook the beef for 30 mins if you like it rare, 40 mins for medium and 1 hr for well done.
3. Remove the beef and carrots from the oven, place onto warm plates or platters and cover with foil to keep warm. Let the beef rest for 30 mins while you turn up the oven to cook your Yorkshire puds and finish the potatoes.
4. For the gravy, put the tin with all the meat juices and onions back onto the hob. Stir in the flour, scraping all the stuck bits off the bottom of the tin. Cook for 30 secs, then slowly stir in the stock, little by little. Bubble to a nice gravy, season, then serve with the beef, carved into slices, carrots and all the other trimmings.
Recipe from http://www.bbcgoodfood.com/recipes/1580653/roast-beef-and-carrots-with-easy-gravy
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