A wine as distinguished as the 2020 Château Tour Fonrazade pairs wonderfully with fine dining. It will enhance a duck breast with figs, a beef tournedos with Bordelaise sauce, or a Pauillac leg of lamb. Hard cheeses, such as aged Comté or mature Saint-Nectaire, will also complement its texture and bouquet. To bring out its best qualities, serve it at 16–18°C, after a brief aeration or decanting. It will elegantly accompany your finest dining experiences and gain in complexity after a few more years of aging.