1966 Château Margaux Margaux Bordeaux France Wine Tasting Note

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1966
87
Medium bodied, with more secondary notes of tobacco, cigar box, forest floor, wet earth and green pepper, than red fruit. Fully mature, fading, but not faded away, this wine need consumption.

Medium bodied, with more secondary notes of tobacco, cigar box, forest floor, wet earth and green pepper, than red fruit. Fully mature, fading, but not faded away, this wine need consumption.

5,991 Views   Tasted
Holding tightly on to the little bit of fruit remaining here, this is more about the aged, secondary notes of tobacco, cedar wood, cigar box, wet earth, ash and bits of cherry that poke through the tertiary aromatics than the last vestiges of fruit. Strict and classic in style, the wine is medium bodied, with a sweet and tart, earthy, bright, red berry finish.

Holding tightly on to the little bit of fruit remaining here, this is more about the aged, secondary notes of tobacco, cedar wood, cigar box, wet earth, ash and bits of cherry that poke through the tertiary aromatics than the last vestiges of fruit. Strict and classic in style, the wine is medium bodied, with a sweet and tart, earthy, bright, red berry finish.

4,443 Views   Tasted

When to Drink Chateau Margaux, Anticipated Maturity, Decanting Time

Chateau Margaux is not a wine to drink on the young side. The wine is usually far too tannic, powerful, and reserved during its youth. Young vintages can be decanted for an average of 3-6 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Margaux is usually better with at least 15 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Margaux offers its best drinking and should reach peak maturity between 18 and 60 years of age after the vintage.

Serving Chateau Margaux with Wine, Food, Pairings

Chateau Margaux is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Margaux is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Margaux is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.

The white wine of Chateau Margaux, Pavillon Blanc can be paired perfectly with all types of seafood, shellfish, sushi, sashimi, veal, chicken, pork, and assorted cheeses.

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