2009 Château Brown Pessac-Léognan Bordeaux France Wine Tasting Note

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2009
90
With a nose of coffee, smoke, blackberry and crème de cassis, this blend of 70% Cabernet Sauvignon and 30% Merlot produced a wine offering round textures, soft tannins and a ripe, spicy dark berry and jam filled finish.

With a nose of coffee, smoke, blackberry and crème de cassis, this blend of 70% Cabernet Sauvignon and 30% Merlot produced a wine offering round textures, soft tannins and a ripe, spicy dark berry and jam filled finish.

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2009 Brown has a personality of dark fruit and licorice. This is an early drinking, crowd pleaser style of wine. 88-90 Pts

2009 Brown has a personality of dark fruit and licorice. This is an early drinking, crowd pleaser style of wine. 88-90 Pts

4,217 Views   Tasted

When to Drink Chateau Brown, Anticipated Maturity, Decanting Time

Chateau Brown 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 Brown is usually better with at least 5-8 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Brown offers its best drinking and should reach peak maturity between 9-20 years of age after the vintage.

Serving Chateau Brown, with Wine, Food, Pairing Tips

Chateau Brown 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 Brown is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Brown is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

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

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