2006 Château Bouscaut Pessac-Léognan Wine Tasting Note

2006 Château Bouscaut  (Pessac-Léognan) 83

Light, bright, and more tart than sweet red fruit on the palate, the wine is better on the smoky, earthy, leafy, red plum nose than on the palate. This is at, or past full maturity and should be drunk up over the next few years before it fades much further.

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Bouscaut Wine Tasting Notes, Ratings

When to Drink Chateau Bouscaut, Anticipated Maturity, Decanting Time

Chateau Bouscaut can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 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.

Chateau Bouscaut is usually better with at least 5-7 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Bouscaut offers its best drinking and should reach peak maturity between 9-17 years of age after the vintage.

Serving Chateau Bouscaut, with Wine, Food, Pairing Tips

Chateau Bouscaut is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau Bouscaut is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.

Chateau Bouscaut Rouge is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.

The white wine of Chateau Bouscaut is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal and cheese.

Chateau Bouscaut also produces Chateau Valoux and Chateau Lamothe-Bouscaut from vines they own in the Pessac Leognan appellation.

www.chateau-bouscaut.com