2009 Domaine de St. Paul Châteauneuf-du-Pape Cuvée Jumille Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2009
Domaine de St. Paul Cuvée Jumille (Châteauneuf-du-Pape)
Medium bodied and probably close to fully mature, the wine focuses on the red fruit side of the style range with wild strawberry and kirsch notes out in full force. The wine is fresh, spicy and elegantly styled. This does not require decanting. Just pop and pour. 2,822 Views Tasted Jul 13, 2015 |
When to Drink Domaine de Saint Paul, Anticipated Maturity, Decanting Time
Domaine de Saint Paul can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour, 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 de Saint Paul is usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 3-12 years after the vintage.
Serving and Decanting Domaine de Saint Paul with Wine, Food Pairing Tips
Domaine de Saint Paul is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine de Saint Paul 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. Domaine de Saint Paul is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant and tomatoes.
The white wine of Domaine de Saint Paul is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.