How long can you keep a Montrachet?
Grands Crus normally need at least eight years before they can be broached, and last for 20 or more. Premiers Crus should generally be enjoyed between five and 15 years of age; village wines from three to 10 years.
What temperature should a Montrachet be served at?
White Montrachet is a wine of France from Burgundy region. The ideal temperature to serve this wine is between 12 and 14°C (54 and 57°F). This wine should be drinked between 2 and 6 years from the vintage date.
Do you decant Bourgogne?
Old white wines, particularly dry and sweet Bordeaux, Burgundy and Rhône, should all be decanted: the golden tint of colour looks superb on the dinner table, and possible faint off-flavours will dissipate.
How do you serve a Puligny Montrachet?
Serving temperature: 11 to 13°C. Red: its opulent and fleshy structure will lend lusciousness and fullness to veal, pork, and roast fowl, as well as to hard cheeses like Comté. Serving temperature: 14 to 16°C. Puligny-Montrachet, along with Chassagne, is the most perfect expression of the Chardonnay grape.
Should Bourgogne be chilled?
To fully appreciate the aromas of Bourgogne wines, taste them at the right temperature. In any case, to reveal the full delicacy of your wine, don’t serve it too warm or too chilled. To note. Note that it’s better to serve your wine a little too cold rather than too warm.
How do you serve red Burgundy?
Serve your red Burgundies slightly cool — about 60° to 62°F (17°C) in a fine, wide-bowled glass. Do not decant red Burgundies; pour them straight from the bottle. Too much aeration causes you to lose some of your wine’s wonderful aromas — one of its greatest qualities.
How do you drink Burgundy?
Serve fine white Burgundies slightly cooler than red — about 55° to 58°F (13 to 15°C) in a wide-bowled glass. You can’t appreciate their wonderful, complex flavors when they are too cold. Recent good white Burgundy vintages include the 1999, 1997, 1996 (especially), 1995, 1992, 1989, and 1986.
Does Zinfandel need to be decanted?
A: Zinfandels age really well. You can keep them in your cellar for 10 years or more, and they tend to throw a bit of sediment, so those are nearly always good candidates for decanting.