The Bordeaux vineyard of Château Mouton Rothschild (Pauillac) is one of the best known in France, and even in the world. Famous for its bold and high-quality red wines, Mouton Rothschild achieved the highest rating of any French wine in the famous “Jugement de Paris” blind tasting in 1976. It has been at the centre of the wine trade and technical innovations since the turn of the 20th century and keeps influencing winemaking around the world. Thus, you need to pair it with the right dishes.
Is Mouton Rothschild the Best Wine in the World?
The most premium wine is, of course, the eponymous Chateau Rothschild. Only 40% on average of the wines produced on the estate are declared good enough to be blended in a bottle of mouton rostchild wine. All the wines are harvested from the old vines of the premier cru, then selected by Dhalluin for their quality. It is therefore considered one of the rare Rothschild wines in the world.
Like Baron Philippe Rothschild himself, this Pauillac wine is not timid and reserved, but flamboyant, full of extravagant spice, personality and decadence. It is a wine for hedonists and sensualists. The multiaward-winning wine writer and author of internationally renowned books, Ian D’Agata, described the 2009 vintage in Decanter as “Opulent, luscious and rich: Mouton at its most exotic and showy. Layered and complex, with successive waves of aromas and flavours of ripe red and black berries, complicated with sweet spice, violet and cigar box…”
What to Eat with Mouton Rothschild Wine?
Château Mouton Rothschild is best served at 15.5 degrees Celsius, or 60 degrees Fahrenheit. The cool temperature, almost that of the cellar, gives the wine more freshness and energy. Mouton Rothschild red wine goes perfectly with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roast, braised and grilled dishes. Follow the right recipe to prepare a refined dish that pairs perfectly with a win as prestigious as Mouton Rothschild.
In a restaurant, they often pair it with Asian dishes, Chinese food, fish such as tuna, salmon, mushrooms and pasta. The chateau also produces a white wine called the Aile d’Argent, made with 53% Sauvignon Blanc, 35% Sémillon, 11% Sauvignon Gris and 1% Muscadelle. It is characterized as being rich, complex and elegant, but is only produced in very small quantities. This Bordeaux also goes perfectly with all types of seafood, sushi, sashimi, crab, lobster, chicken, veal, pork and a myriad of different cheeses.
