The wide variety of soils is reflected in the aromatic expression of Saint Emilion – Pomerol – Fronsac wines.
They can be full-bodied with generous tannins, as well as more delicate and aromatic.
In general, young wines enhance dishes with sauce or spicy foods. The oldest wines are a good accompaniment to more delicate cuisine, such as fish or poultry.
All can be enjoyed with regional specialities, and their terroirs combine beautifully. They go well with refined dishes such as quail stuffed with foie gras, and their well-structured nature can stand up to assertive cuisine such as game-based dishes.
Some river fish, whether seared or in sauce (such as lamprey à la Bordelaise), are stunning companions to Saint-Emilion – Pomerol – Fronsac wines.
All are excellent accompaniments to desserts, particularly red fruit, black fruit or chocolate based dishes.