Everyday Bordeaux = Bordeaux Every Day
By Jonathon Alsop | Boston Wine School Founder
Wednesday, 21 March 2018
2016 Château de Colombe
(Castillon, Côtes de Bordeaux, western France)
This Wine Club Selection comes right out of our Burgers And Bordeaux class.
Our curriculum always focuses on the delicious, and this Merlot-heavy blend really teaches us what Merlot means in Bordeaux. As always, every Wine School Selection is a wine we teach with and you taste in class. That’s how you know it’s good.
This silky red Bordeaux represents a great value for a few simple reasons.
First, it’s from a great vintage, maybe better than 2015 even. Next, it’s from a very un-famous place – Castillon, literally on the other side of the river – which moderates the price. And finally, it’s majorly Merlot, a grape in abundance in Castillon.
The result is a soft, friendly, very easy to drink red classic with an abundance of fruit flavors – raspberry, cranberry, red cherry, and more. Best of all is the texture of this wine. It’s so lush and delightful and full of soft soft tannins, which are so rare – so many big reds are gritty instead.
Château de Colombe is drinking just fine right this very minute, but for a vintage like 2016 is shaping up to be, I would be confident to age it for 7 – 10 years. If 2016 is a special year in your life or someone you know, this is a profoundly affordable way to commemorate that year.
REGULARLY $21.99 – ORDER NOW!
6-PACK: 20% off + FREE shipping = $105 use code WINESDAY6
12-PACK: 35% off + FREE shipping = $170 ($14 a bottle or $2.80 a glass!) use code WINESDAY12
HURRY! Sales ends 28 March 2018
WINE+FOOD | Ten Dollar Cheese, Million Dollar Match
Cow’s milk blue | Southern France | About $15 a pound, available widely at cheese shops and Whole Foods
Fourme is the oldest continuously made cheese in France, introduced by the ancient Romans 2,000 years ago. It looks startlingly blue – and it is – but the flavor is surprisingly mild and mostly buttery. Fourme’s rich creamy texture is a good match with the feel of this week’s wine. We use this in wine and cheese class as a “gateway” blue, a great blue cheese for people who don’t like blue cheese… yet.