Movie & Wine Pairing


Belle Roche Cabernet Sauvignon 2016
Pays d’Oc IGP, France

The Bridge on the River Kwai (1957)

A big Cabernet deserves a big movie, and David Lean’s beloved WWII epic fits the bill. Alec Guinness plays the noble British colonel who stands up for the established principles of warfare, well balanced by William Holden’s rogue and more pragmatic American soldier. It’s a grand and complex film that beautifully matches this classically made French Cabernet


There are few wines our customers love more (and ask for again and again) than big Cabernets with loads of juicy black fruit – not to mention one with a friendly price tag. No easy feat. So we turned to Haut-Brion-trained Jean-Marc Sauboua (below) to make something special just for you. Using his extensive network of growers, he found a special parcel from the Languedoc that reminded him of high-quality Bordeaux. The result is a rich, deep Cabernet, with concentrated black fruit and toasty spice flavors.


Half-French, half-Spanish, Jean-Marc comes from a family with a long history of winemaking. After his stint at the prestigious Château Haut-Brion, he spent years working at top wineries all over Europe, South Africa, and beyond. He’s obsessed with quality – during a vintage, he’s been known to nestle up against one of his fermentation tanks, carefully standing 24-hour guard over his latest creation. As you’ll taste, that obsession translates to a lovely finesse in your glass.


WM_JeanMarcSauboua_barrelsCabernet Sauvignon is a big star in Bordeaux, but it’s a somewhat unusual grape in the Languedoc, eclipsed in popularity by juicy, red-fruited Grenache. In the right (and skilled) hands, however, Languedoc Cabernet can have a delicious measure of firmness, plus intriguing herb and cassis flavors. And since Jean-Marc works with all the best growers, you enjoy serious quality – at a friendly price.


burg_openfacecloseupJean-Marc and his winemaking sidekick, Mark Hoddy, went back and forth about which food pairing was best. Jean-Marc loves this red with beef or lamb roasts (classic Bordeaux), while Mark prefers gourmet burgers (try ground pork and beef smothered with melted Gouda and sautéed onions). Either way, be sure to decant an hour before serving to open up its complex flavors.

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