2005 Pavillon Rouge du Château Margaux Margaux Bordeaux France Wine Tasting Note

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2005
90
Soft, smooth and ready for prime time, with its elegant, fresh, cherries, floral and earthy profile.

Soft, smooth and ready for prime time, with its elegant, fresh, cherries, floral and earthy profile.

7,505 Views   Tasted
Floral, dark cherry, earth and tobacco notes open to a ready to drink, fresh, soft textured Margaux wine that focuses on elegance and early drinkability. This is a very successful, second wine.

Floral, dark cherry, earth and tobacco notes open to a ready to drink, fresh, soft textured Margaux wine that focuses on elegance and early drinkability. This is a very successful, second wine.

8,633 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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