2012 François Villard Côte-Rôtie Le Gallet Blanc Côte-Rôtie Rhône France Wine Tasting Note
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2012
François Villard Le Gallet Blanc (Côte-Rôtie)
Medium bodied, fresh, bright, crisp with juicy red fruits, espresso, flowers, smoke and spiced, peppery cherries. Fresh, lively, and expressive, the oak should further integrate with a few more years in the bottle. 3,727 Views Tasted Mar 13, 2018 |
When to Drink Francois Villard, Anticipated Maturity, Decanting Time
Francois Villard, when young, should be decanted at least 1-2 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.
Francois Villard is often better with 5-8 years of cellaring and should be at its best between 8-15 years of age.
Serving Francois Villard with Wine, Food, Pairing Tips
Francois Villard is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Domaine Jasmin is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes, tomatoes, eggplant and sausage. Francois Villard is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Condrieu, the white wine of Francois Villard is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
Francois Villard also produces a myriad of wines in the Northern Rhone from Condrieu, red and white wine from St. Joseph, Crozes Hermitage and Cornas. He also produces a vast array of well priced, tasty, Vin de France wines. Today, Francois Villard makes almost 30 different wines.