2010 Château Louis St. Émilion Bordeaux France Wine Tasting Note
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2010
Château Louis (St. Émilion)
Rich, silky, lush, concentrated, fresh and focused on ripe plums, licorice, black cherries and espresso bean that are further complicated by floral notes. This is still quite young. Yet, due to its ripe tannins and round textures, with air, you can drink this today. Or let it sleep for a few more years if you have patience. 2,199 Views Tasted Aug 24, 2015 |
When to Drink Chateau Louis, Anticipated Maturity, Decanting Time
Chateau Louis needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Louis is usually better with at least 3-5 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Louis offers its best drinking and should reach peak maturity between 4-14 years of age after the vintage.
Serving Chateau Louis with Wine, Food, Pairing Tips
Chateau Louis is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Louis is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Louis is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta. Of course, any of those amazing bistro dishes at L'Ami Louis in Paris would be just fine as well. Especially that 100 Pt potato dish!