1952 Château Carbonnieux Blanc Pessac-Léognan Bordeaux France Wine Tasting Note

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1952 Château Carbonnieux Blanc  (Pessac-Léognan) 87
The oldest dry, white wine I have ever, and probably will ever taste was quite nice, considering it was 70 years old! Reminding of an old, dry Sauternes, the yellow fruit was slightly honeyed with hints of tropical fruits and nuts. Tasted blind, most of the group thought this was from the mid to late 1980s, or early 1990s.

The oldest dry, white wine I have ever, and probably will ever taste was quite nice, considering it was 70 years old! Reminding of an old, dry Sauternes, the yellow fruit was slightly honeyed with hints of tropical fruits and nuts. Tasted blind, most of the group thought this was from the mid to late 1980s, or early 1990s.

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When to Drink Chateau Carbonnieux, Anticipated Maturity, Decanting Time

Chateau Carbonnieux can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1-2 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 Carbonnieux is usually better with at least 5-7 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Carbonnieux offers its best drinking and should reach peak maturity between 9-17 years of age after the vintage.

Serving and Decanting Chateau Carbonnieux, with Wine, Food, Pairing Tips

Chateau Carbonnieux is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau Carbonnieux is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

Chateau Carbonnieux is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

The white wine of Chateau Carbonnieux is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal, and cheese.

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