Château Laures Blanc, 2006, Bordeaux, France Add/Read Comments
Related Posts:
Bordeaux Shouldn't Make Red Wine
A Touch of Bordeaux Class - Chateau de Malle, M De Malle, 2005, Bordeaux, France
Wine Tasting Note: Chateau Brown Graves, 2005, Pessac-Leognan, Bordeaux, France
Fleur de Luze, Bordeaux Blanc, 2007
Six French Wines From The Flying Corkscrew
Wine Tasting Note: Domaine de Marquestus Blanc, 2004, VdP Saint Sardos, France.
Related:
Snooth Wine Search:
Wine Tasting Note: Château Laures Blanc, 2006, Entre-Deux-Mers, Bordeaux, France
Available from Bordeaux-Undiscovered [more] for £6.75 (normally £9.64)
The Semillon really comes though on the nose giving a lovely herby touch to the lemon-citrus that dominates. Palate is nicely rich and full with a slight spritz and good acidity balancing it all out. A honeyed touch to the lemony complexity all melds together wonderfully.
Château Laures is a 70 hectare estate owned and run for many generations by the same family. They've pulled together a typical Bordeaux blend for this bottle - 60% Semillon, 30% Sauvignon Blanc and 10% Muscadelle. Alcohol 12.5%.
Scribblings Rating - 92/100 [4 out of 5]
While more than suitable for a wide range of foods - salads and fish particularly recommended - a match with a Marmade Tomato Tart worked superbly well. Based on a recipe in Rick Stein's French Odyssey this combines pesto, garlic, tomatoes and puff pastry into a lovely spring-type dish. I added a slice of ham and a little Mozarella to the topping just to make them a little more substantial.
£13.00 ]
- 500g puff pasty
- 450g large vine-ripened tomatoes such as Marmande
- 2 tablespoons pesto
- 1 small chpped garlic clove
- 2 tablspoons extra virgn olive oil
- 8 fresh basil leaves torn into small bits
- salt and pepper
Oven to 200C/G6. Bake pastry for 20 minutes then remove. Slice tomatoes thinly. Dot the pastry with pesto, top with tomatoes (and, if me a slice of ham and a little Mozarella) Drizzle with olive oil. Sprinkle with pepper and salt. Bake 5 minutes. Remove and add the basil. Bake for a further 5 minutes until (the cheese has melted) the pastry is crisp and golden.
ADD A COMMENT (1)Previous Post: A Dish For Howard Park Scotsdale Cabernet Sauvignon Next Post: Wine Twitters
Comments
From: Douglas (April 29, 2008 8:24 PM)
I encountered something today which you might be interested in. A simple white toast with smoked salmon topped with one thin section of caper. Might work with the Laures?