1999 Pierre Gaillard Côte-Rôtie Le Cret Côte Blonde Côte-Rôtie Rhône France Wine Tasting Note
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1999
Pierre Gaillard Le Cret Côte Blonde (Côte-Rôtie)
This Cote Roite offers truffle, garrigue, wild cherry, black raspberry, provencal herbs, bacon fat, earth and Persian Mulberry scents. Rich, fat, sexy, dense and concentrated, this lush, stylish wine feels great as it drapes over your palate before ending with a long, fresh, kirsch and black cherry liqueur finish. It's always interesting when you open a wine that was both, the first and last bottle of this wine in my cellar. 1,707 Views Tasted Aug 1, 2010 |
When to Drink Domaine Pierre Gaillard, Anticipated Maturity, Decanting Time
Domaine Pierre Gaillard, 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.
Domaine Pierre Gaillard is usually better with 7-9 years of cellaring and should be at its best between 10-20 years of age.
Serving Domaine Pierre Gaillard with Wine, Food, Pairing Tips
Domaine Pierre Gaillard is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine Pierre Gaillard is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine Pierre Gaillard is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Condrieu, the white wine of Domaine Pierre Gaillard is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.