1964 Château Mont-Redon Châteauneuf-du-Pape Châteauneuf-du-Pape Wine Tasting Note

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1964 Château Mont-Redon  (Châteauneuf-du-Pape) 82

Drinkable, but well past its prime, the wine focuses on spices, earth and tobacco, with glimpses of red fruits found now and again. Medium-bodied, bright and with an earthy finish, this is not a wine to hold as it is probaby decades past its prime.

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Mont Redon Wine Tasting Notes, Ratings

When to Drink Chateau Mont Redon, Anticipated Maturity, Decanting Time

Chateau Mont Redon can be enjoyed on the young side if decanted for 1-2 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Mont Redon is usually better with 3-6 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 4-15 years after the vintage.

Serving Chateau Mont Redon with Wine, Food Pairing Tips

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

Chateau Mont Redon is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed, grilled dishes, sausage, barbecue and cassoulet. Domaine Mont Redon is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant and tomatoes.

The white wine of Chateau Mont Redon is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

From time to time, Chateau Mont Redon also produces a branded wine for export sold as Les Brusquieres from Chateauneuf du Pape. Chateau Mont Redon also produces red and white wine in the Cotes du Rhone and Lirac appellations where they own 51 hectares of vines.

www.chateaumontredon.com