2003 Pierre Gaillard Côte-Rôtie Rose Pourpre Côte-Rôtie Rhône France Wine Tasting Note
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2003
Pierre Gaillard Rose Pourpre (Côte-Rôtie)
Fresh, peppy, plush, floral and fun to taste, the stony kirsch, smoke, earth, spice and black raspberries smell great and feel even better. 3,070 Views Tasted Jan 29, 2015 |
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.