Pavillon Blanc de Château Margaux

Margaux, France

The remarkable dry white wine of Château Margaux — 100% Sauvignon Blanc from a parcel within the château estate. This is considered one of the three greatest Sauvignon Blancs in France (alongside Sancerre from top producers and certain Pouilly-Fumé). Rich, complex, oak-influenced, with a depth and weight that recalls great white Burgundy more than Loire Sauvignon. Barrel-fermented in new French oak. Ages 10–15 years. Extremely rare in BC.

Pairings

• fish course: Pavillon Blanc's Margaux Sauvignon bridges the sole meunière; a Bordeaux white for the classic French fish preparation
• main: Langoustine's sweet sea-cream and sauce Nantua's crayfish-cream create the multi-layered richness that Pavillon Blanc's mineral-citrus structure can cut through; the wine's Sauvignon Blanc precision is essential for this dish's richness
• fish course: Pavillon Blanc's refined Sauvignon Blanc character makes it ideal with sea bream's clean, mineral flesh. Fennel and Noilly create the anise bridge the wine's herbs suggest.
• starter: Gironde white asparagus and Pavillon Blanc share the same terroir; the asparagus's mineral-bitter character bridges the Sauvignon Blanc's gooseberry-white flower; Hollandaise's butter softens the wine's precision
• cheese: Crottin de Chavignol and Sauvignon Blanc is one of the world's most rational pairings: the goat's milk's lactic tang resonates with the wine's citrus-mineral precision; Loire origin mirrors the grape variety's homeland
• fish course: Pavillon Blanc de Margaux is a great Bordeaux Blanc; turbot en papillote with mushroom demands this calibre of white
• fish course: Pavillon Blanc de Margaux elevates langoustines; the Parmesan cream and truffle bring luxury to match the wine's prestige
• starter: Turbot tartare's delicate mineral character and osciètre caviar's brine-sea intensity are calibrated for Pavillon Blanc's mineral depth and Sauvignon precision; lemon cream bridges the wine's citrus character