A mixed case of proper, midweek claret. Two bottles each of Bordeaux, Castillon Côtes de Bordeaux and Haut-Médoc.

This case is for the way most people actually drink claret. With supper. With friends. With something in the oven.

Inside are three Bordeaux reds that do what claret should do. They taste good, they work with food, and they do not need a special occasion.

You get three different takes on Bordeaux: an easy-going Bordeaux AOC, a more structured Haut-Médoc, and a generous, Merlot-led Castillon Côtes de Bordeaux. All recognisably claret, but each with its own character.

If you have ever wondered what claret really tastes like, this is a sensible place to start.

Case contents (6 bottles)
2 × Château des Demoiselles, Castillon Côtes de Bordeaux
2 × Château La Croix du Duc, Bordeaux
2 × Château Semonlon, Haut-Médoc Bordeaux

What it tastes like
Expect classic claret flavours: blackcurrant and plum, a little cedar, gentle savoury notes, and enough tannin to make the wines work well with food. Nothing heavy, jammy or overdone.

All three wines are drinking well now. The Haut-Médoc has the structure to hold for a few years if stored somewhere cool, but the point of this case is immediate pleasure.

Food Pairing

Roast chicken, sausages, pork chops, shepherd’s pie, steak, burgers, hard cheeses and charcuterie all work well here. The lighter Bordeaux is also very good served slightly cool in warmer weather.

Serving
Decanting is not essential, though the Haut-Médoc benefits from a little air. Ten to twenty minutes in a jug is enough. Cool room temperature is ideal, and if your kitchen is warm, a short stint in the fridge helps.