2011 Domaine de la Charbonnière Châteauneuf-du-Pape Cuvée Mourre des Perdrix Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2011
Domaine de la Charbonnière Cuvée Mourre des Perdrix (Châteauneuf-du-Pape)
From 70% Grenache, 15% Mourvedre and 15% Syrah, the wine opens with notes of barbecue, black raspberry and herbs. Elegantly elegant textured, with a medium bodied finish, the wine serves up a delicious kirsch note in the finish. 1,433 Views Tasted Aug 26, 2014 |
When to Drink Domaine Charbonniere, Anticipated Maturity, Decanting Time
Domaine Charbonniere can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for between 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.
Domaine Charbonniere is usually better with 2-5 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 Domaine Charbonniere with Wine, Food, Pairing Tips
Domaine Charbonniere is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Domaine Charbonniere is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, barbecue, sausage, eggplant, tomato, cassoulet and cheese.
Domaine Charbonniere is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant and tomatoes.
The white wine of Domaine Charbonniere is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.