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
A modern style, with softer tannins and rich fruit. Velvety finish. The Briot is an easy-drinking Merlot-based red, suitable for stew or grilled pork.
Food Pairings for Chateau Briot Bordeaux
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