1988 Pétrus Pomerol Bordeaux France Wine Tasting Note
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1988
Pétrus (Pomerol)
Much better than previous bottles from the same case. A friend of mine bought these on release. The has put on weight and the once rustic tannins have melted away. Now you find an elegant, refined, medium-bodied, earthy, truffle laden Pomerol with floral nuances and a sweet, plum and red cherry finish. 3,953 Views Tasted Sep 18, 2020Spicy plum, earth, coco, floral and citrus aromas are coupled with a solidy built wine. This does not exhibit the lush, sensuous qualities Pomerol, let alone Petrus is known for. This four square, beffy wine ends with a simple dark berry and plum sensation. Having tasted this vintage several times, it is not going to improve. The line "Sell Mortimer Sell", works well here. 4,118 Views Tasted Apr 12, 2008 |
When to Drink Petrus, Anticipated Maturity, Decanting Time
Petrus is much better with at least 15-20 or more years of aging in good vintages. Young vintages can be decanted for 2-4 hours or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Petrus offers its best drinking and should reach peak maturity between 15-50 years of age after the vintage.
Serving Petrus with Wine, Food, Pairing Tips
Petrus is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Petrus is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Petrus is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.