Chateau Briot Bordeaux 2010
The firm tannins and full-bodied Cabernet wines pair with rich, flavorful meat dishes such as: rib-eye steak, porterhouse steak, sirloin steak and T-bone steak. It is also a classic match with lamb dishes such as baby lamb chops or roasted leg of lamb. The full fat of certain cheeses work in harmony with the tannins in a full-bodied red Bordeaux, try Gruyere.
External Reviews for Chateau Briot Bordeaux
Fruity and lightweight, this is softly tannic, with red fruit flavors. It’s open and juicy, confirming that this is not a wine for more than medium-term aging.