2009 Domaine Grand Veneur Châteauneuf-du-Pape Vieilles Vignes Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2009
Domaine Grand Veneur Vieilles Vignes (Châteauneuf-du-Pape)
Outstanding, attention seeking, ripe, bold, rich, full bodied and concentrated with loads of deeply colored, dark red, sweet fruits, earth, spice and peppery pleasure, with a just a hint of jam, thyme and herbs for good measure. The wine was produced from a blend of 50% Grenache, 40% Mourvedre and 10% Syrah. 3,150 Views Tasted Mar 1, 2015 |
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.