Meatloaf and Bordeaux Wine
Meatloaf remains a staple in the array of American comfort food items.  And it’s perfect with wine. In fact, Bordeaux Wine  and Meatloaf works every time. It’s easy to make, flavorful, pairs with wine and for many baby boomers, it was a dish we all grew up with. To this day, I remember how much our entire family loved it, with or without mashed potatoes. There are countelss variations on this homey dish. I prefer a variety of diced vegatables, onions and veal, along with the beef.
Due to it’s simplicy of flavor, it’s a perfect pairing for a myriad of red wines, Cabernet Sauvignon, Merlot and in our home, Bordeaux wine seems to work wonders.  Bordeaux Wine and Meatloaf is the perfect comfort food pairing.
Meatloaf can pair well with complex wines, but it also works with young, ripe, fresh wines as well. Which is why we chose to pair it with a beautiful 2005 from the Bordeaux appellation of Cotes de Castillon made by Stephan von Neipperg.
2005 Chateau d’Aiguilhe – From a typical blend of 80% Merlot and 20% Cabernet Franc, this delicious, affordable, Cotes de Castillon wine is filled with licorice, black cherry, cocoa, cassis and earthy scents. Richly textured and drinking perfectly today, the wine ends with a fresh, ripe, fennel and spicy plum finish. This is one of the great value wines from the 2005 Bordeaux wine vintage.
