Glossary - print - Pomerol

Pomerol - Glossary Term

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Pronounced paw-muh-rhawl. The smallest wine producing area of the Bordeaux region of France, therefore there is a limited supply of these wines available. The result is highly sought, highly priced, high quality wines. The Pomeral area is the only district not to have rated it’s chateaus in official classifications. Château pétrus is thought to have the highest quality and also brings the highest prices.

Blends: Predominately Merlot. Among other varietal used in Pomerol reds are Cabernet Franc and Cabernet Sauvignon.

Characteristics: Rich in color, gentle, full bodied, elegant red wine with aromas of moss, fern, and berries. It is balanced in acidity and tannins

Ageing: Can be drunk young, capable of ageing 7-10 years if stored in a cool, dark area.

Serving temperature: Serve at a temperature of 65º F. Allow to breathe before serving.

Food pairings: Cheese (strong cheeses, Camembert and Brie), red meat, game, venison, pheasant, and nuts.