2011 Château Dauzac Margaux Bordeaux France Wine Tasting Note
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Short, medium bodied with bright red fruits, spice and earth in the dry finish. Definitely more interesting on the nose than the palate. The wine wa produced from a blend of 52% Cabernet Sauvignon and 48% Merlot, making it one of the largest percentages of Merlot in the Medoc. 3,739 Views Tasted Feb 17, 2014 |
When to Drink Chateau Dauzac, Anticipated Maturity, Decanting Time
Chateau Dauzac can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1-2 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 Dauzac is usually better with at least 7-9 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Dauzac offers its best drinking and should reach peak maturity between 10-18 years of age after the vintage.
Serving Chateau Dauzac, with Wine, Food, Pairing Tips
Chateau Dauzac is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Dauzac is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.