2011 Château Maucoil Châteauneuf-du-Pape Privilège Châteauneuf-du-Pape Rhône France Wine Tasting Note

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2011
90
Light in color, soft in texture, ripe in fruit and forward in its cherry and red plum character, the wine was produced from a blend of 50% Grenache, 15% Syrah, 12% Mourvedre, 8% Cinsault and the remainder coming from assorted varietals, the wine reached 15% ABV.

Light in color, soft in texture, ripe in fruit and forward in its cherry and red plum character, the wine was produced from a blend of 50% Grenache, 15% Syrah, 12% Mourvedre, 8% Cinsault and the remainder coming from assorted varietals, the wine reached 15% ABV.

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When to Drink Chateau Maucoil, Anticipated Maturity, Decanting Time

Chateau Maucoil can be enjoyed on the young side. Young vintages can be popped and poured, or decanted for about 1 hour or a bit longer. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau Maucoil is usually better with 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage. In the best vintages the wine should be consumed within 3-15 years after the vintage.

Serving Chateau Maucoil with Wine, Food Pairing Tips

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

Chateau Maucoil is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed dishes, sausage, grilled meats, barbecue and cassoulet. Chateau Maucoil is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese pasta, eggplant and tomatoes.

The white wine of Chateau Maucoil is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.

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