1966 Jaboulet-Isnard Châteauneuf-du-Pape Châteauneuf-du-Pape Rhône France Wine Tasting Note
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1966
Jaboulet-Isnard (Châteauneuf-du-Pape)
Barnyard notes with spices, jammy raspberries and herbs. Much better on nose than the palate which tasted like metallic raspberries with Kirsch. 1,452 Views Tasted Feb 12, 2005 |
When to Drink Jaboulet Chateauneuf du Pape, Anticipated Maturity, Decanting Time
Jaboulet Chateauneuf du Pape can be enjoyed on the young side. Young vintages can be decanted for about 1 hour, 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.
Jaboulet Chateauneuf du Pape is usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 4-14 years after the vintage.
Serving Paul Jaboulet Aine Chateauneuf du Pape with Wine, Food Pairing Tips
Paul Jaboulet Aine Chateauneuf du Pape is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Jaboulet Chateauneuf du Pape is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue and cassoulet. Paul Jaboulet Chateauneuf du Pape is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, cheese and tomatoes.
The white wine of Paul Jaboulet Aine Chateauneuf du Pape is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Paul Jaboulet Aine produces other wines in the Southern Rhone Valley including; red and white wine from the Cotes du Rhone appellation as well as wines from Gigondas, Vacqueyras, Tavel, Beaumes de Venise, Muscat de Beaumes and the Ventoux.