Chateau Montrose 2005, Saint-Estephe, France Angus Here's how you can make

Here's how you can make them:

Ideal for home cooks and soup lovers seeking a hearty

The decision by Jean-Michel Arcaute and oenologist Michel Rolland to (1) limit yields

It offers subtle gingerbread notes and a lingering leathery aftertaste

Meatballs that can be added on to a pasta dish (meatball with spaghetti)

Chateau Montrose 2005, Saint-Estephe, France Angus Here's how you can makeThe 2005 Montrose continues to show brilliantly, unwinding in the glass with notes of blackcurrant, red fruits, loamy soil, black truffles and cigar ash. Full bodied, deep and concentrated, it's still brooding and tannic, with lively acids and an imposing chassis of structuringand artery cleansingextract. Still an adolescent, it's one of the last unrepentantly old school vintages of Montrose, and Mdoc purists couldn't own enough. While this remains a