1957 Château Palmer Margaux Bordeaux France Wine Tasting Note
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Tea and brick in color, the wine looked like it was from the 1920's. But on the palate, there was a softness to the texture and complexity in the nose. The wine faded after 20 minutes, but for the initial greeting, it had charm. 2,758 Views Tasted Jun 5, 2018Served blind, this ruby and brick colored wine was filled with tea, spice, truffle, cigar box, floral, baked cherry and smoky aromatics. Medium boided and high in acidity, the wine finished with elegant textures, soime green flavors and hints of strawberry. 4,172 Views Tasted Jun 28, 2010 |
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.