1975 Château Gilette Crème de Tête Sauternes Bordeaux France Wine Tasting Note
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Much better and more interesting than anticipated, the sweet, orange and tropical fruits had loads of lift, length and complexity. Fully mature, this is great with, or as dessert. 3,439 Views Tasted May 20, 2017Light copper in color and filled with apricot, pineapple, orange blossom and honey accents. It had the weight of a Climens instead of Rieussec. This is ready to drink. 4,353 Views Tasted May 1, 2011The wine is all ripe fruit. As it sees no oak, there are none of the vanilla or honeyed tones you normally find in Sauternes. The deep, orange hued wine with its elegant, ripe, tropical fruit was very rich, had good concentration and complexity and made a perfect paring with the Foies Gras 3,334 Views Tasted Dec 18, 2006Thick, rich, concentrated, opulent flavors exploded from glass. This wine is best described as a boatload of dense, extremely ripe, honeyed fruit accompanied by a healthy dose of unique spices. 2,956 Views Tasted May 3, 2005 |
When to Drink Chateau Gilette, Anticipated Maturity, Decanting Time
Chateau Gilette can be enjoyed on the young side with no decanting. In fact, it is delicious and quite a treat young, even on release! However, like all great wines, Chateau Gilette is much better with age. However, due to the fact that the wine was aged in tanks for over 20 years, Chateau Gilette is mature on release. However, the wine can still improve in bottle for at least another 12-30 after the wine is released!
Of course, the wine is sweet, but there is so much, incredible, racy acidity, the wine always feels fresh, and never cloying, which makes it quite fun to enjoy young. With Chateau Guiraud and frankly, all Sauternes, the temperature is more important than decanting.
Serving Chateau Gilette with Wine and Food Pairings
Chateau Gilette is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
The wine will naturally warm in the glass, while it develops more aromatic complexities and fleshes out. Chateau Gilette can be served with seafood dishes, especially shellfish, lobster, crab, and oysters on the half shell. Foie gras is a perfect pairing with its natural sweet, salty and savory characteristics.
Chateau Gilette can also be paired with roasted chicken, veal, and pork dishes that are either spicy or prepared with a touch of sweetness. Spicy Asian cuisine, raw fish, like sushi or sashimi, and cheese, both hard and soft also make great pairings with Chateau Gilette.