| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Pavillon de poyferre 2005 |
| Item No.：FBSJ050 |
| Grape Varieties：Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot |
| Classification：2nd Growth 1855 Chateau Leoville Poyferre(2nd label) |
| Appellation：Saint-Julien |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hours |
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Decanter：40 minutes |
| Scores： |
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| Tasting Note： |
http://www.everyoneweb.com/chateaujochen Tasted by chateaujochen on 5/14/2009 & rated 92 points:
Wow this wine blew our socks off...The price was 20euro’s for this wine and it tasted like a 50 euro wine...incredibly big velvety very smooth tannin layers of dark fruit...goas on and on...unbelievable this is a second wine...and surprise surprise the big brother Chateau Leoville Poyferré 2005 wasn’t better it was almost the same wine just a tad more full bodied...no reason to pay four times more for very less difference...there was also 2006 Pavillon de Poyferré but this was very thin...
http://winelibrary.com
Bright red fruit and silky tannins mark this excellent effort from Leoville Poyferre. Medium to full bodied, with round fruit and terrific balance.
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| Food Match： |
Western Food:Red Bordeau is excellent with beef, lamb, grilled veal, game such as pheasant and poultry such as turkey. The wine pairs well with food made with rich sauces. Other good accompaniments are: tandoori, pGtT, bean dishes and stews
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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