Definition: Pomerol AOC

Libournais region. Production area located just over thirty kilometres east of Bordeaux, on the right bank of the Dordogne, more precisely within the municipalities of Libourne and Pomerol in the Gironde department. Classified as a communal AOC in 1936. Area under production: just over 800 hectares. Black grape varieties: Cabernet Franc, Cabernet Sauvignon, Côt (or Pressac or Malbec) and Merlot, which is the dominant variety. Vinified as: red only. It can be kept for a very long time depending on the vintage, sometimes for several decades. Ideal serving temperature: between 16 and 17°C. Be sure to let it decant for two or three hours after pouring it into a carafe. Enjoy with: wild boar stew, game, guinea fowl fricassee with apples or beef fillet en croûte, braised pheasant with grapes, goose and duck hearts with porcini mushrooms.