2010 Alter Ego de Palmer Margaux Bordeaux France Wine Tasting Note
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With an attention seeking floral, black raspberry, cocoa powder, licorice and spice box perfume, the wine feels great on your palate with its silky tannins. Filled with fresh plums, licorice and elegant textures, this is the finest vintage of Alter Ego I have tasted yet. Aside from the 1999, 2010 Alter Ego is better than any vintage of Palmer produced by the estate during the 90’s. 92-93 Pts 8,093 Views Tasted Jul 20, 2011Alter Ego 51% Cabernet Sauvignon and 49% Merlot produce a blend that offers blackberry, floral, cassis and bitter chocolate aromas. Powerful for Alter Ego, the wine ends with a smooth, fresh, refined finish. While the wine reached 14.4, there is no sensation of heat. 91-93 Pts 7,664 Views Tasted Apr 21, 2011 |
When to Drink Chateau Palmer, Anticipated Maturity, Decanting Time
Chateau Palmer is not a wine for drinking young. The wine can be tannic, concentrated and reserved, in its youth. Young vintages can be decanted for an average of 2-4 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 Palmer is usually better with at least 12-15 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Palmer offers its best drinking and should reach peak maturity between 15-45 years of age after the vintage.
Serving Chateau Palmer with Wine, Food, Pairings
Chateau Palmer is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Palmer is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Palmer is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.