Chateau Brown red 2014 & seared Black Angus steak – English
Accords Wine and food pairings

Chateau Brown red 2014 & seared Black Angus steak

July 2016



To go with this wine, I suggest a seared Black Angus steak and heritage vegetables.
The smooth tannins will be further enhanced and will offset the intensity of this world renowned marbled beef.

Benoit Castillon, Head Sommelier at Hôtel du Palais in Biarritz (july 2016).

« The first impression of the bouquet is one of very ripe red fruits, but not jammy – a true expression of the estate’s style of wines. The highlight is a true palate, thanks to the mastery of the maturation process, with the key word being “indulgence”. The Cabernet Sauvignon stands out, closely followed by the Merlot, and these grape varieties make this wine an unmissable AOC Pessac-Léognan ».

Bon Appétit !