1998 Clos des Papes Châteauneuf-du-Pape Châteauneuf-du-Pape Rhône France Wine Tasting Note
3890 Views
|
1998
Clos des Papes (Châteauneuf-du-Pape)
Elegant in style, there is good freshness to all the sweet, ripe, kirsch, cherries and black raspberries, accompanied by spice, herbs and black pepper aromatics. Medium bodied, silky and refined, this is already fully mature. There is no reason to hold it for further aging. 3,890 Views Tasted Sep 23, 2016 |
When to Drink Clos des Papes, Anticipated Maturity, Decanting Time
Clos des Papes can be enjoyed on the young side. But this is a wine that is much better with cellaring. Young vintages can be decanted for about 1-2 hours or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Clos des Papes is usually better with 5-8 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 7-25 years after the vintage.
Serving and Decanting Clos des Papes with Wine, Food Pairing Tips
Clos des Papes is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Clos des Papes is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, barbecue, sausage and cassoulet. Clos des Papes is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, tomatoes and cheese.
The white wine of Clos des Papes is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Clos des Papes also produces the value priced, Southern Rhone wine, Petit Vin d'Avril.