1999 Pierre Gaillard Côte-Rôtie Viallieres Côte-Rôtie Rhône France Wine Tasting Note

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1999
90
With an earthy, tart cherry, stone, floral, herb and spicy nose, this medium bodied wine seems to have dropped some of its fruit since it was last tasted. This has taken on a more lean, bright personality since it was last tasted. Drink up.

With an earthy, tart cherry, stone, floral, herb and spicy nose, this medium bodied wine seems to have dropped some of its fruit since it was last tasted. This has taken on a more lean, bright personality since it was last tasted. Drink up.

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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.

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