| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Ducru-Beaucaillou 1998 |
| Item No.：FBSJ001 |
| Grape Varieties：Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot |
| Classification：2nd Growth 1855 St Julien |
| Appellation：Saint-Julien |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hours |
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Decanter：40 minutes |
| Scores： |
Robert Parker：91
Wine Spectator：88 |
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| Tasting Note： |
Wine Advocate #134(2001-4) Rating: 91 points Drink:2005 - 2025
A supremely elegant, dense purple-colored effort, the 1998 reveals aromas of cassis, black raspberries, minerals, and currants. Precise, well-delineated, and medium to full-bodied, with magnificent purity and understated elegance, this noble, restrained wine reveals a tannic finish, suggesting 4-5 more years of cellaring is warranted. -Robert Parker
Wine Spectator (1/31/2001) Score: 88
Aromas of berry, tobacco and cherry. Medium-bodied, with fine tannins and a silk-textured finish. Delicate structure. An elegant Ducru. Best after 2006. 16,665 cases made. –JS
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| Food Match： |
Western Food:With strong flavoured dishes (wine sauces, game or exotic and grilled dishes) opt for young vintages. With lighter meals (roasts, steamed dishes, chicken casseroles etc) older vintages are best. Choose older cheeses, with a dry rind or excellent with grilled steak and all red meat dishes
Chinese Food:Roasted duck, goose and pigeonneau, salted shrimp and crab, air-dried and smoked meat, idwsi, sautéed fish, steamed Guangdong pork, braised dongpo pork, Nanjing stewed duck in sauce, braised chicken in red wine, fried kidney, fat roast pork, gemischter roasted chicken.
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