2011 Château La Nerthe Châteauneuf-du-Pape Châteauneuf-du-Pape Rhône France Wine Tasting Note
1799 Views
|
2011
Château La Nerthe (Châteauneuf-du-Pape)
Coffee bean, fresh, ripe red berries and spice on the nose carry through to the silky, smooth, creamy, kirsch filled finish. 1,799 Views Tasted Aug 19, 2014 |
When to Drink Chateau La Nerthe, Anticipated Maturity, Decanting Time
Chateau La Nerthe can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for 1-2 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Chateau La Nerthe is usually better with 4-8 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 5-20 years after the vintage.
Serving Chateau La Nerthe with Wine, Food Pairing Tips
Chateau La Nerthe is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau La Nerthe is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue, grilled meats and cassoulet. Chateau La Nerthe is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant and tomatoes.
The white wine of Chateau La Nerthe is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Chateau La Nerthe also owns vines in the Cotes du Rhone appellation where they produce red and white wines at Domaine de la Renjarde, Domaine de la Renjarde Cotes du Rhone Villages les Terraces and Domaine de la Renjarde Massif d'Uchaux. In addition, they also produce Rose' from vines in Tavel, Beaujolais and in Bordeaux, from vines in Haut Medoc and Cotes de Bourg.