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Château de la Gardine Châteauneuf-du-Pape 2010 (France)

Food Pairing
Braised red meats

Here's a spicy Châteauneuf that esteemed U.S. critic Robert Parker Jr. described with such words as "truffles" and "forest floor." He's right on the money, of course, especially with the latter term. The fine-grained tannins render it a bit austere for current consumption. If you can, wait at least two years and up to 10. It would suit braised red meats. $54.99 in B.C.

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About the Author
Life columnist

Beppi Crosariol writes about wine and spirits in the Globe Life and Style sections.He has been The Globe's wine and spirits columnist for more than 10 years. In the late 1990s, he also wrote a food trends column called The Biting Edge.Beppi used to cover business law for ROB and previously edited the paper's weekly technology section. More


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