1934 Château Palmer Margaux Bordeaux France Wine Tasting Note

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1934
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1934 Chateau Palmer was a thrill to sniff and sip. As it rapidly approaches its 80th birthday, it’s a chance to taste bottled history. 1934 offers a more personal connection for me, as it’s my father’s birth year and he was able to enjoy the wine. Smoke, tobacco, gentle floral scents, cherry, earth, truffle, cigar box and spicy, dark red berries kept you interested in the glass. With silk and velvet textures and a refined, soft palate feel, the wine ended with sweet, ripe cherries, earth and spice. The more wines I taste from 1934, the more I think the vintage is underrated.

1934 Chateau Palmer was a thrill to sniff and sip. As it rapidly approaches its 80th birthday, it’s a chance to taste bottled history. 1934 offers a more personal connection for me, as it’s my father’s birth year and he was able to enjoy the wine. Smoke, tobacco, gentle floral scents, cherry, earth, truffle, cigar box and spicy, dark red berries kept you interested in the glass. With silk and velvet textures and a refined, soft palate feel, the wine ended with sweet, ripe cherries, earth and spice. The more wines I taste from 1934, the more I think the vintage is underrated.

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When to Drink Chateau Palmer, Anticipated Maturity, Decanting Time

Chateau Palmer is not a wine for drinking young. The wine can be tannic, concentrated and reserved, in its youth. Young vintages can be decanted for an average of 2-4 hours, give or take. This allows the wine to soften and open its perfume.

Older vintages might need very little decanting, just enough to remove the sediment. Chateau Palmer is usually better with at least 12-15 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Palmer offers its best drinking and should reach peak maturity between 15-45 years of age after the vintage.

Serving Chateau Palmer with Wine, Food, Pairings

Chateau Palmer is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Palmer is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Palmer is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.

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