2010 Maison Nicolas Perrin Ermitage Hermitage Rhône France Wine Tasting Note
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2010
Maison Nicolas Perrin Ermitage (Hermitage)
Far too young, 2 hours in the decanter was barely enough to get the wine started. But as this was my first time tasting this wine, I was anxious to give it a spin. Tannic, concentrated and filled with peppery, blackberries, spicy black cherries, wet earth and just a bit of oak, this very young wine had a lot of freshness and the structure to age. I'd give it a decade before popping a bottle, if I had any. 2,069 Views Tasted Sep 26, 2015 |
When to Drink Maison Nicolas Perrin Hermitage, Anticipated Maturity, Decanting Time
Maison Nicolas Perrin Hermitage when young, should be decanted at least 2-3 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.
Maison Nicolas Perrin Hermitage is usually better with 10-12 years of cellaring and should be at its best between 12-25 years of age.
Serving Maison Nicolas Perrin with Wine, Food, Pairing Tips
Maison Nicolas Perrin is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Maison Nicolas Perrin is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Nicolas Perrin is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
The white wine of Maison Nicolas Perrin is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.