2010 Domaine Bois de Boursan Châteauneuf-du-Pape Cuvée des Félix Châteauneuf-du-Pape Rhône France Wine Tasting Note
3411 Views
|
2010
Domaine Bois de Boursan Cuvée des Félix (Châteauneuf-du-Pape)
I'm still on my young Chateauneuf kick and most of the wines from 2010 have been stellar. This was no exception with its ripe, lusty, peppery black raspberries, herb and earthy personality. Rich and intense, the luscious, ripe finish is filled with spicy, jammy, dark red fruits. As good it is now, it's only going to get better with a few years of age. 3,411 Views Tasted Jan 6, 2014 |
When to Drink Domaine Bois de Boursan, Anticipated Maturity, Decanting Time
Bois de Boursan can be enjoyed on the young side. Young vintages are better with 1-2 hours of decanting. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Bois de Boursan is usually better with 3-5 years of bottle age. Of course, that can vary slightly, depending on the vintage. In the best vintages, the wine should be consumed within 7-18 years after the vintage.
Serving Domaine Bois de Boursan with Wine, Food, Pairing Tips
Bois de Boursan is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine Bois de Boursan Rouge is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, grilled dishes, smoked meats, barbecue, sausage, cassoulet, and cheese. Bois de Boursan is also good with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.
The white wine of Bois de Boursan is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork, and veal, as well as Asian cuisine and cheese.