1999 M. Chapoutier Ermitage Blanc Le Méal Hermitage Rhône France Wine Tasting Note
3480 Views
|
1999
Deep, dark, yellow, orange in color, the wine tastes and feels like it's still coming out of a long slumber. Silky, rich and fresh, with apricot, petrol and floral aromas, complicated by honeysuckle accents, perhaps, more cellaring will allow the wine to open more, as this bottle, took a while at the table to unfurl. 3,480 Views Tasted Feb 11, 2017 |
When to Drink Chapoutier Cote Rotie, Anticipated Maturity, Decanting Time
Chapoutier Cote Rotie, 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.
Chapoutier Cote Rotie is usually better with 5-12 years of cellaring and should be at its best between 10-20 years of age.
Serving Chapoutier Cote Rotie with Wine, Food, Pairing Tips
Chapoutier Cote Rotie is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chapoutier Cote Rotie is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chapoutier Cote Rotie is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Condrieu, the white wine of Chapoutier is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.