1959 Château Palmer Margaux Bordeaux France Wine Tasting Note
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Bright clean, fresh, and packed with juicy, sweet, red currants, silky tannins, refined textures and a gorgeous nose of wet earth, tobacco leaf, cherries and forest floor, this was just great in every sense of the word. This is pure bottled elegance. 5,048 Views Tasted Aug 17, 2020Wow! The floral, earthy, tobacco, coffee and cherry scented wine was beautiful! Very rich, concentrated and deep. The texture was amazingly plush. Complex and still youthful. Great long, pure finish. This is a perfect example of why we age wines. 4,537 Views Tasted Jul 1, 2006 |
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.