1983 Château Cantemerle Haut-Médoc Bordeaux France Wine Tasting Note
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1983
Château Cantemerle (Haut-Médoc)
Light ruby with brown edges. Tobacco, olives, plums, black fruit, coffee and smoke on the nose. Medium bodied, very pleasant, elegant, mouth feel. This really proves how great 83 was in Margaux. This shows no signs of fading and if well stored, will easily last another decade. Except for the 89, why hasn't Cantemerle produced wines of this caliber again? 4,299 Views Tasted Aug 29, 2009 |
When to Drink Chateau Cantemerle, Anticipated Maturity, Decanting Time
Chateau Cantemerle needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1-3 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 Cantemerle is usually better with at least 7-10 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Cantemerle offers its best drinking and should reach peak maturity between 10-15 years of age after the vintage.
Serving Chateau Cantemerle with Wine, Food, Pairing Tips
Chateau Cantemerle is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Older vintages might also need decanting, for both aerating and removing the sediment.
The wine of Chateau Cantemerle is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Cantemerle is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.