2013 Château Monbousquet St. Émilion Grand Cru Wine Tasting Note
5053 Views
| 2013 | Château Monbousquet (St. Émilion Grand Cru) | |
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Licorice, spicy red berries and oak are present in the attack, which carry through to the oaky, sweet cherry finish in this difficult vintage. The wine is aging in 60% new French oak. 87-89 Pts 5053 Views Tasted Apr 28, 2014 |
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When to Drink Chateau Monbousquet, Anticipated Maturity, Decanting Time
Chateau Monbousquet is much better with at least 6-9 years of aging in good vintages. Young vintages can be decanted for 1-2 hours, or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Monbousquet offers its best drinking and should reach peak maturity between 8-20 years of age after the vintage.
Serving Chateau Monbousquet Wine, Food, Pairing Tips
Chateau Monbousquet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Monbousquet is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Monbousquet is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Monbousquet Blanc is perfect when served with all types of seafood, shellfish, chicken, veal, pork and cheese.
