Chateau Cheval Blanc, Saint-Emilion Grand Cru, 2004

Food and wine pairings

Lamb from Pauillac, Barbecue, Périgord black pudding, Grilled herb-crusted lamb rack, Mushroom, Hare stew, Duck confit, Scallops, South American cuisine, French cuisine, Aged rib steak, Bordelaise ribeye, Braised lamb shoulder, Roasted pheasant, Truffle puff pastry, Dugléré-style pollock fillet, Bloomy rind cheese, Game birds, Leg of lamb, Leg of lamb with flageolets, Fieldfares, Lamprey Bordelaise, Rabbit with prunes, Royal hare, Duck breast with roasted figs and star anise, Duck breast, Scrambled eggs with truffles, truffle-based dish, Veal roast, Tournedos Rossini, Truffle, Orloff veal, Red meat, Poultry with truffles.

Wine service 

• Serving temperature: 17 to 18°C
• Conservation: 35 years and more

Technical specifications

• Domain: Chateau Cheval Blanc

• Cuvée: 

• Ranking: Grand Cru classé A

• Country: France

• Region:

• Subregion :

• Appellation: Saint Emilion Grand Cru Classé

• Color: Red wine

• Type: Dry, still

• Vintage: 2004

• Grape variety(ies):