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Red Wines A.O.C. Saint-Émilion

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Saint-Émilion red wines are known for being elegant, refined and with great longevity. This appellation of origin, located in the Bordeaux region of southwestern France, produces some of the most prestigious and sought-after wines in the world.

What red grape varieties are there in the A.O.C. Saint-Émilion?

At the Appellation d'Origine Contrôlée Saint-Émilion, two main red grape varieties are grown: Merlot and Cabernet Franc. Merlot is the dominant grape in Saint-Émilion and makes up most of the planted vineyards. It brings smoothness, roundness, and ripe fruit flavors to the wine, with hints of plums, cherries, and blackberries. Cabernet Franc is also grown in the region and brings structure, freshness, and herbaceous notes to the wine, with aromas of green pepper, violets, and subtle spices.

 

In addition to these two main varieties, the cultivation of small quantities of other red grape varieties, such as Cabernet Sauvignon and Malbec, is also allowed, although in much smaller proportions. These additional varieties add complexity and nuance to the final wine.

How are A.O.C. Saint-Émilion?

The red wines A.O.C. Saint-Émilion are made with the harvest manually, carefully selecting the ripe grapes and at their optimum point of ripeness. This guarantees the quality and concentration of flavors in the wine.

Once the grapes have been harvested, the destemming is carried out, which consists of separating the bunches of the grapes. The grapes are then crushed to release the must and skins.

Fermentation takes place in stainless steel tanks or in concrete vats. During this process, the yeasts naturally present in the grapes transform the sugars in the must into alcohol. The temperature and time of fermentation are carefully controlled to preserve the aromas and obtain the proper extraction of color and tannins.

After fermentation, a prolonged maceration is carried out, where the must and the skins are kept in contact to extract the phenolic compounds, such as tannins and pigments, which will provide structure and color to the wine. During this process, pumping over and pigeage (pressing the hat) are carried out to ensure uniform extraction.

Saint-Émilion wines are typically aged in oak barrels for a period that can vary from 12 to 24 months, depending on the producer's style and ambition. During this time, the wine develops and becomes more complex, softening the tannins and adding notes of spice and toast from the oak.

After aging, the wines are blended in what is known as a coupage, where different batches are combined to obtain the desired flavor profile. Finally, the wine is bottled and can continue to age in the bottle before being marketed.

 

It is important to note that each producer may have their own approach and production techniques, which can lead to variations in the style and personality of Saint-Émilion wines. However, in general, these wines are characterized by their elegance, structure, and aging capacity.

With what can we accompany the red wines of A.O.C. Saint-Émilion?

The red wines of A.O.C. Saint-Émilion are excellent companions for a wide variety of gastronomic dishes. Their structure, elegance and aromatic complexity make them a versatile choice for pairing.

These wines pair especially well with roasted or grilled red meats, such as juicy steaks or lamb chops.

They also go perfectly with game birds, such as duck or partridge, as well as stews and stews rich in flavours.

In addition, their balance and soft tannins make them ideal to enjoy with mature cheeses, such as sheep cheese or blue cheese.

 

In summary, the red wines of A.O.C. Saint-Émilion are a safe choice to accompany tasty meat dishes, game dishes and intense cheeses, providing a complete and satisfying gastronomic experience.

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