1988 Domaine Jamet Côte-Rôtie Côte-Rôtie Rhône France Wine Tasting Note
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1988
Domaine Jamet (Côte-Rôtie)
Smoked meat, kirsch, herbs and coco aromatics. Full bodied and chewy with a slight hint of acidity accompanied by an ending note of tart dark berries. With time, the wine the tartness morphed into an exotic melange of dense, chewy, ripe red and black fruit. 2,717 Views Tasted Nov 21, 2004 |
When to Drink Domaine Jamet, Anticipated Maturity, Decanting Time
Domaine Jamet, when young, should be decanted at least 1-3 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Domaine Jamet is usually better with 10-12 years of cellaring and should be at its best between 10-25 years of age.
Serving Domaine Jamet with Wine, Food, Pairing Tips
Domaine Jamet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine Jamet is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes, tomatoes, eggplant, and sausage. Domaine Jamet is also good with Asian dishes, and hearty fish courses like tuna, mushrooms, and pasta.