2009 Mathilde et Yves Gangloff Côte-Rôtie La Sereine Noire Côte-Rôtie Rhône France Wine Tasting Note

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2009 Mathilde et Yves Gangloff La Sereine Noire  (Côte-Rôtie) 93 Really nice wine with loads of bright, sweet, ripe fruits, round textures, balancing acidity and a touch of oak. The fruits are dark, fresh, crisp and vibrant. There's an interesting floral note that complicates the nose. Still young, this should be even better with another few years of bottle age. Really nice wine with loads of bright, sweet, ripe fruits, round textures, balancing acidity and a touch of oak. The fruits are dark, fresh, crisp and vibrant. There's an interesting floral note that complicates the nose. Still young, this should be even better with another few years of bottle age. 3,175 Views   Tasted Oct 4, 2015  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to

When to Drink Domaine Yves Gangloff, Anticipated Maturity, Decanting Time

Domaine Yves Gangloff, 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 Yves Gangloff is usually better with 5-10 years of cellaring and should be at its best between 9-20 years of age.

Serving Domaine Domaine Yves Gangloff with Wine, Food, Pairing Tips

Domaine Yves Gangloff is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Domaine Yves Gangloff is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Domaine Yves Gangloff is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

Condrieu, the white wine of Domaine Yves Gangloff is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.