Saint-Émilion

The wine

On the right bank of the Dordogne, Saint-Émilion has grown merlot with thousand-year Roman know-how. The soils — from limestone plateau to clay-limestone slopes and sandy lowlands — produce generous, silky, aromatic reds (ripe fruit, truffle, sweet spices). The appellation has its own classification revised regularly, with Premiers Grands Crus Classés A (Cheval Blanc, Figeac) and B, then Grands Crus Classés. The UNESCO-listed medieval village is surrounded by vineyards. At the table, these wines magnificently partner red meats, game, mushrooms and aged cheeses; top growths age ten to thirty years.