2001 Domaine Grand Veneur Châteauneuf-du-Pape Les Origines Châteauneuf-du-Pape Rhône France Wine Tasting Note

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2001
91
This is not quite as vibrant as I remember it, as it approaches its 12th birthday. In the nose, charcoal, smoky black cherry, earth and herbs. On the palate, the wine has weight and concentration, but the levels of fruit seems to dropped off over the past few years. There is a lot of voluptuous kirsch and pepper to be found here, but I'd drink it over the next year or two, as it's clearly fading from when it was released. I have one bottle from the case remaining and its getting popped in the next few months.

This is not quite as vibrant as I remember it, as it approaches its 12th birthday. In the nose, charcoal, smoky black cherry, earth and herbs. On the palate, the wine has weight and concentration, but the levels of fruit seems to dropped off over the past few years. There is a lot of voluptuous kirsch and pepper to be found here, but I'd drink it over the next year or two, as it's clearly fading from when it was released. I have one bottle from the case remaining and its getting popped in the next few months.

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When to Drink Domaine Grand Veneur, Anticipated Maturity, Decanting Time

Domaine Grand Veneur can be enjoyed on the young side if decanted for about 1 -2 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.

Domaine Grand Veneur is usually better with 4-6 years of bottle age. Of course, that can vary slightly, depending on the vintage. In the best vintages, the wine should be consumed within 5-20 years after the vintage.

Serving Alain Jaume Domaine Grand Veneur with Wine, Food Pairing Tips

Domaine Grand Veneur is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine Grand Veneur is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, barbecue, and cassoulet. Grand Veneur is also good with Asian dishes, hearty fish courses like tuna, mushrooms pasta, eggplant, cheese, and tomatoes.

The white wine of Grand Veneur is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork, and veal, as well as Asian cuisine.

Domaine Grand Veneur is one of my favorite Chateauneuf du Pape producers. Even though prices have risen for their wines over the past few years, the quality is so high, this still offers a lot of value and character for the money.

www.domaine-grand-veneur.com