1995 Château Palmer Margaux Bordeaux France Wine Tasting Note
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Light in color, this wine is already fully mature. Medium to light bodied, with tobacco, cedar wood, cigar box, cassis and forest floor notes, there is a hint of greenness in the soft, red berry finish. Drink up. 6,589 Views Tasted May 7, 2012In the nose, red fruits, earth, incense, truffle and spice. Soft in texture, the wine finishes with a fresh, cassis, kirsch and spice laden perfume. This lighter style of Palmer offers elegance along with charm, but lacks the depth and concentration found in the top vintages of this often stunning Margaux wine. While there is no hurry to drink it, I doubt it will improve. 8,553 Views Tasted Nov 21, 2011 |
When to Drink Chateau Palmer, Anticipated Maturity, Decanting Time
Chateau Palmer is not a wine for drinking young. The wine can be tannic, concentrated and reserved, in its youth. Young vintages can be decanted for an average of 2-4 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 Palmer is usually better with at least 12-15 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Palmer offers its best drinking and should reach peak maturity between 15-45 years of age after the vintage.
Serving Chateau Palmer with Wine, Food, Pairings
Chateau Palmer is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Palmer is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Palmer is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.