1937 Château Coutet Barsac Bordeaux France Wine Tasting Note
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It's always a treat to taste wines at maturity, and even past full maturity, as this wine was. Still, the caramel, burnt sugar, butterscotch, smoke, and burnt, candied, chocolate covered orange rind was a lot of fun to drink. This is more secondary than not, the color was between amber and molasses and if you have a bottle, save it for an anniversary, or drink it, as there is no reason to wait. 1,867 Views Tasted Mar 17, 2017 |
When to Drink Chateau Coutet, Anticipated Maturity, Decanting Time
Chateau Coutet can be enjoyed on the young side with no decanting. In fact, it is delicious and quite a treat young, even on release! However, like all great wines, Chateau Coutet is much better with age and does not reach full maturity until it's between 12-35 years of age, or in some years, perhaps even longer in the best vintages!
That is when the magic happens! But that is unrealistic for 99% of the world's wine drinkers. So, enjoy it on any special occasion that calls for it.
Of course, the wine is sweet, but there is so much, incredible, racy acidity, the wine always feels fresh, and never cloying, which makes it quite fun to enjoy young. With Chateau Coutet and frankly, all Sauternes, the temperature is more important than decanting.
Serving Chateau Coutet with Wine and Food Pairings
Chateau Coutet is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine will naturally warm in the glass, while it develops more aromatic complexities and fleshes out.
Chateau Coutet can be served with seafood dishes, especially shellfish, lobster, crab, and oysters on the half shell. Foie gras is a perfect pairing with its natural sweet, salty and savory characteristics. Chateau Coutet can also be paired with roasted chicken, veal, and pork dishes that are either spicy or prepared with a touch of sweetness.
Spicy Asian cuisine, raw fish, like sushi or sashimi, and cheese, both hard and soft also make great pairings with Chateau Coutet.
Today, Chateau Coutet’s fortune is on the upswing. Thanks to the efforts of the Baly family, especially the young and tireless Aline Baly. Aline Baly is well-known for her more than her efforts at promoting Chateau Coutet and the sweet, white wines of Bordeaux through her use of social media and constant travel.
During her travels, Aline Baly has met numerous wine and food enthusiasts, along with well-known chefs, who delight in creating wine and food pairings for Bordeaux’s sweet wines. To help others discover the joy of matching Sauternes and Barsac with food, Aline Baly and the rest of the Coutet team have devoted an entire section of their website to offering great cooking tips and pairings!