Chateau Le Tertre-Roteboeuf, Saint-Emilion Grand Cru, Bordeaux, 2012

Food and wine pairings

Lamb from Pauillac, Barbecue, Périgord blood sausage, 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 sauce cod fillet, Bloomy rind cheese, Game birds, Leg of lamb, Leg of lamb with flageolets, Fieldfares, Bordelaise lamprey, 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 Le Tertre-Roteboeuf,

• Cuvée: Chateau Le Tertre-Roteboeuf,

• Classification: Saint-Emilion Grand Cru

• Country: France

• Region:

• Subregion :

• Appellation: Saint Emilion Grand Cru

• Color: Red wine

• Type: Dry, still

• Vintage: 2012

• Grape variety(ies):