2012 Mas de Boislauzon Châteauneuf-du-Pape Cuvée du Quet Châteauneuf-du-Pape Rhône France Wine Tasting Note
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2012
Mas de Boislauzon Cuvée du Quet (Châteauneuf-du-Pape)
Showing just a hint of lightening at the edges, sultry is the best way to describe it. Mouth filling, rich, long, and intense, there is good density and a finish that sticks with you. The wine was made from a blend of 80% Grenache and 20% Mourvedre. 2,874 Views Tasted Sep 14, 2016This is a super wine. Stylish, character driven, rich, full bodied with concentration and depth of flavor. Blending 80% Grenache and 20% Mourvedre produced a spicy, dark, red berry filled wine with an earthy, meaty, lusty character. With a few years in the bottle, this will be even better. 2,610 Views Tasted May 19, 2016 |
When to Drink Mas de Boislauzon, Anticipated Maturity, Decanting Time
Mas de Boislauzon can be enjoyed on the young side 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.
Mas de Boislauzon is usually better with at least 5-7 years of bottle age. Of course, that can vary slightly, depending on the vintage. In the best vintages, the wine should be consumed within 5-25 years after the vintage.
Serving and Decanting Mas de Boislauzon with Wine, Food Pairing Tips
Mas de Boislauzon is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Mas de Boislauzon 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. Mas de Boislauzon is also good with Asian dishes, hearty fish courses like tuna, mushrooms, cheese, pasta, eggplant, and tomatoes.
The white wine of Mas de Boislauzon is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork, and veal, as well as Asian cuisine.