1996 Château Gilette Crème de Tête Sauternes Wine Tasting Note


1996 Château Gilette Crème de Tête  (Sauternes) 92

Not a wine I see much, the color shows an orange tint, and so does the fruit. Fresh, racy, sweet, but not overly so, you find honeysuckle, candied orange rind, papaya and overripe apricots on the nose and palate. Gilette is an amazing wine when you consider it's aged in concrete 20 years or so before it is released.

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Gilette Wine Tasting Notes, Ratings

When to Drink Chateau Gilette, Anticipated Maturity, Decanting Time

Chateau Gilette can be enjoyed on the young side with no decanting. In fact, it is delicious and quite a treat young, even on release! However, like all great wines, Chateau Gilette is much better with age. However, due to the fact that the wine was aged in tank for over 20 years, Chateau Gilette is mature on release. However the wine can still improve in bottle for at least another 12-30 after the wine is released!

Of course the wine is sweet, but there is so much, incredible, racy acidity, the wine always feels fresh, and never cloying, which makes it quite fun to enjoy young. With Chateau Guiraud and frankly, all Sauternes, temperature is more important than decanting.

Serving Chateau Gilette with Wine and Food Pairings

Chateau Gilette is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

The wine will naturally warm in the glass, while it develops more aromatic complexities and fleshes out. Chateau Gilette can be served with seafood dishes, especially shellfish, lobster, crab and oysters on the half shell. Foie gras is a perfect pairing with its natural sweet, salty and savory characteristics.

Chateau Gilette can also be paired with roasted chicken, veal and pork dishes that are either spicy, or prepared with a touch of sweetness. Spicy Asian cuisine, raw fish, like sushi or sashimi, and cheese, both hard and soft also make great pairings with Chateau Gilette.