2011 Château de Vaudieu Châteauneuf-du-Pape Châteauneuf-du-Pape Rhône France Wine Tasting Note
1866 Views
|
2011
Château de Vaudieu (Châteauneuf-du-Pape)
Medium bodied, soft, forward and spicy, ample red berries and garrigue carry though from start to finish in this tasty wine. 1,866 Views Tasted Aug 19, 2014 |
When to Drink Chateau de Vaudieu, Anticipated Maturity, Decanting Time
Chateau de Vaudieu can be enjoyed on the young side. But the wine is better wine age. Young vintages can be 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 de Vaudieu is usually better with 3-6 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 4-20 years after the vintage.
Serving Chateau de Vaudieu with Wine, Food Pairing Tips
Chateau de Vaudieu is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau de Vaudieu is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet. Chateau de Vaudieu is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, tomatoes and cheese.
The white wine of Chateau de Vaudieu 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 de Vaudieu also produces red and white wine from vines they own in the Gigondas, Lirac and Cotes du Rhone appellations.