1982 Château Talbot St. Julien Bordeaux France Wine Tasting Note
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1982
Château Talbot (St. Julien)
Fully mature, with a nose of tobacco, cigar box, cassis, figs and a hint of jam. The wine is full bodied, concentrated and feels great through the earthy, cassis and cigar wrapper finish. 4,780 Views Tasted Nov 28, 2015Barnyard, earth, leather, tobacco, cedar and black cherry, some rusticity and dryness in the textures with an earthy, solid textured, tart cassis and olive finish. This one of those wines that fans of more traditional Bordeaux will like it a lot more than I did. 6,195 Views Tasted May 26, 2012 |
When to Drink Chateau Talbot, Anticipated Maturity, Decanting Time
Chateau Talbot can be enjoyed on the young side with several hours of decanting. However, the wine is usually better at 7-10 years of bottle age. Of course, that can vary slightly, depending on the vintage character.
In the best years, the wine will best between 12 and 20 to 25 years of age after the vintage. Young vintages can be decanted for an average of 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. Older vintages, from the 1950s, 1960's and 1980's seem to age better than the current years. But time will tell.
Serving Chateau Talbot with the Best Wine, Food, Pairing Tips
Chateau Talbot is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Talbot is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed, and grilled dishes. Talbot is also good when served with Asian dishes, hearty seafood, or richly textured fish like tuna, mushrooms, pasta, and cheese.