| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Beychevelle 1982 |
| Item No.：FBSJ019 |
| Grape Varieties：Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot |
| Classification：4th Growth 1855 St Julien |
| Appellation：Saint-Julien |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：30 minutes |
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Decanter：15 minutes |
| Scores： |
Robert Parker：92
Wine Spectator：88
Decanter： |
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| Tasting Note： |
Wine Advocate, #129(1/2000) Rating: 92 points Drink: 2000-2015
This is the finest Beychevelle produced over the last forty years. It reveals the estate's tell-tale elegance in addition to a level of density, muscle, and richness that is rarely found in more recent vintages. A dense ruby/garnet color is followed by a classy nose of black fruits, licorice, minerals, and toast. Ripe, sweet, and thick, with low acidity, medium to full body, impressive richness, light to moderate tannin, and a long finish, this wine is just entering its plateau of maturity, where it should remain for 12-15 years. - Robert Parker
Wine Spectator (10/30/1998) Score: 88
Get ready to pull the cork. Dark ruby-garnet in color, with plenty of roses and ripe fruit on the nose. Medium- to full-bodied, with lots of silky tannins. Almost dry on the finish, but finely textured. Drink now. –JS
Decanter Rating：
Rich, opulent palate, a touch of the orient. Classy stuff. |
| Food Match： |
Western Food:Roast lamb, gamebirds (partridge and pheasant), red meat, cheeses such as Gruyere, reblochon, etc, also can serve with all meat entrees and cheese dishes, stew, braised abalone, and lamb.
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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