1992 Pétrus Pomerol Bordeaux France Wine Tasting Note

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1992 Pétrus  (Pomerol) 90 The nose is earthy, with loads of mint, cedar, tobacco, smoke, pepper, leafy herbs, and spicy plums. Medium-bodied, rustic, chalky cherries, cocoa, and dust is what you find in the finish. Considering the vintage, this is much better than expected. Drink from 2024-2030. The nose is earthy, with loads of mint, cedar, tobacco, smoke, pepper, leafy herbs, and spicy plums. Medium-bodied, rustic, chalky cherries, cocoa, and dust is what you find in the finish. Considering the vintage, this is much better than expected. Drink from 2024-2030. 426 Views   Tasted Feb 26, 2024  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to Very light in color and in concentration. Texturally, the wine was soft, refined and the red fruits were still fresh. But there was not a lot left in the tank here. Very light in color and in concentration. Texturally, the wine was soft, refined and the red fruits were still fresh. But there was not a lot left in the tank here. 3,660 Views   Tasted Sep 18, 2020

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.

 

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