2010 Château Tertre Daugay St. Émilion Grand Cru Bordeaux France Wine Tasting Note
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2010
Château Tertre Daugay (St. Émilion Grand Cru)
The last good vintage for Tertre Daugay, because the estates was sold to the owners of Haut Brion and merged into Quintus delivers a ripe, fleshy, sweet layer of dark red fruits, licorice and earth in an open, easy to like style. 3,819 Views Tasted Mar 3, 2015 |
When to Drink Chateau Tertre Daugay, Anticipated Maturity, Decanting Time
Chateau Tertre Daugay is better with at least 3-6 years of bottle age. Of course, that can vary slightly, depending on the vintage. Chateau Tertre Daugay is best enjoyed in the first 5-16 years of life.
Young vintages can be decanted for about 1 hour 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.
Serving Chateau Tertre Daugay with Wine and Food Pairings
Chateau Tertre Daugay is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Tertre Daugay is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Tertre Daugay is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.