Chateau Margaux Premier Grand Cru Classe 1985
Article: R471
Compatibility
Like other great Bordeaux wines, Château Margaux should be served at room temperature, between 15-18C. As far as decantation is concerned, it is only required for more mature wines, while for young wines, a little aeration is sufficient. As an accompaniment, red meat dishes are most suitable, be it beef medallions or lamb in herbs. Game, stuffed poultry, foie gras, Parma ham and mature blue cheeses are also great as a gastronomic pair.
Color
Intense dark ruby color
Scent
An amazing multi-layered scent seduces with tones of red fruits, black currants, plums, as well as tones of skin, tobacco and smoke
Taste
The 1985 Chateau Margaux has a wonderful balance and an amazing silky texture. A bright fruit and berry bouquet seduces with notes of dark cherries and black currants, and light shades of chocolate and truffles give it a special charm. Soft, smooth and multi-layered aftertaste, in which tones of berries are repeatedly replaced by tones of spices and cocoa.
Chateau Margaux Premier Grand Cru Classe 1985
Article: R471
Compatibility
Like other great Bordeaux wines, Château Margaux should be served at room temperature, between 15-18C. As far as decantation is concerned, it is only required for more mature wines, while for young wines, a little aeration is sufficient. As an accompaniment, red meat dishes are most suitable, be it beef medallions or lamb in herbs. Game, stuffed poultry, foie gras, Parma ham and mature blue cheeses are also great as a gastronomic pair.
Color
Intense dark ruby color
Scent
An amazing multi-layered scent seduces with tones of red fruits, black currants, plums, as well as tones of skin, tobacco and smoke
Taste
The 1985 Chateau Margaux has a wonderful balance and an amazing silky texture. A bright fruit and berry bouquet seduces with notes of dark cherries and black currants, and light shades of chocolate and truffles give it a special charm. Soft, smooth and multi-layered aftertaste, in which tones of berries are repeatedly replaced by tones of spices and cocoa.
