New Recipe + Our Recommended Wine

The Château Labattut, a family-owned vineyard, is situated near the Hamlet of Labattut on a well-drained hillside with a perfect southerly exposure.

Located in the appellation of Saint-Émilion, the vineyard benefits from a rather unique geological phenomenon of the town. The village of Saint-Émilion is perhaps most famous for its enormous, 12-century monolithic church, which was carved out of a single, subterranean limestone deposit.

The wines of St-Émilion are greatly influenced by the varying soil types. The different soils include limestone, clay, gravel and sand and each type alters the composition of the grapes. This creates different styles of wine from heavier, richer and tannic to lighter and more elegant.

The heavy presence of limestone in the soil surrounding the village offers exceptional drainage and water retention to local vineyards, which is enriched by the silt deposits in hills sloping down to the Dordogne. This combination is ideal for the Merlot and Cabernet Franc grown by Château Labattut.

Located on the right bank of the Garonne river Saint Emilion, a medieval village listed as a World Heritage Site by UNESCO, is famous around the world thanks to its prestigious appellations and great wines.

It specialises in red wines made from Merlot and Cabernet Franc.

There are two classifications systems in St-Émilion – St-Émilion AOC and St-Émilion Grand Cru AOC. The difference between the two appellations is the quality control regulations.

St-Emilion wines are food friendly, perfect with this delicious Boeuf Bourguignon from the Michelin Star French chef Patrick Asfaux or try with a Sunday roast, especially lamb, or a rich aubergine and tomato bake.


Château Labattut Saint Georges-Saint-Emilion 2018

From one of the leading satellite areas of Saint Emilion.

Merlot dominated. Aged in French oak.

Made by Bertrand Bourdil, former winemaker at Château Mouton Rothschild.

Ingredients & Method

Boeuf Bourguignon from the Michelin star french chef Patrick Asfaux

Pair with Château Labattut Saint Georges-Saint-Emilion 2018


  • 1kg Cheek of Beef

  • 600g of beef neck; cut into squares measuring 4cm on each side

  • 150g of fresh pork breast (thick cut bacon/lardons)

  • 2 onions

  • 1 carrot, diced

  • 2 garlic cloves

  • 18 pearl onions (shallots or baby onions)

  • 80g of flour

  • 1 bouquet garni

  • 1 lt of tannic red wine (such as a Cotes du Rhône)

  • 1 lt of good beef stock


  • Choose an ovenproof pan or dish (a crucible, for example).
    Place it on the stove and pour some oil in it (or some goose fat). Brown the meat and add the diced carrot, the crushed garlic cloves, the bouquet garni. Cover and leave to cook on low heat for 10 min.

  • During this time heat the wine in a large saucepan and flame it. Once the flame has disappeared add the beef stock, salt and pepper and add a sugar cube.
    Add some flour to the saucepan and coat the meat well in it. Next, stir in the wine and stock mixture, check the seasoning and cook in the oven for 2 hours at 160°C.

  • During this time peel the pearl onions and put them in a saucepan. Cover them with water and add some salt and pepper, as well as a tablespoon of sugar. Cover the saucepan with some waxed paper and let the water reduce until the onions start to caramelize. Set aside.

  • Cut the pork breast into small squares and put these in some cold water. Bring the water to a boil and then cool the pork squares again in cold water. Sauté them in a frying pan along with some butter and oil. Drain and set aside.

  • Take the dish out of the oven. Remove the bouquet garni and each piece of meat, one by one. Blend the sauce and pour it into another dish. Add the meat, the onions and the bacon cubes.

  • Serve with fresh homemade pasta, English style potatoes or, even better, with some sauteed mushrooms (boletus mushrooms for example) and some small fried croutons.

  • If you are feeling more adventurous, before you blend the sauce ingredients, you may add a jar of blackcurrants or 50 gr of blackcurrants (fresh or frozen). Then blend and sieve. Serve with some mashed celery or with some sauteed salsifies.
    You will see superb results!!!