To fully express its aromatic potential, Château Lynch-Bages rouge should be served between 16 and 18°C. A temperature that is too high tends to exacerbate the alcohol and flatten the aromas, while serving it too cool would close up the tannins and mask the complexity of the wine. For bottles stored in a cellar at 12–14°C, it is advisable to take the bottle out approximately one hour before serving. Decanting is strongly recommended, especially for young vintages or great years such as 1995, 2000 or 2005: passing the wine through a decanter for one to two hours allows it to oxygenate, soften the tannins and release the full aromatic palette of the Cabernet Sauvignon, from notes of dark fruit to more tertiary nuances of leather, truffle and blonde tobacco.
At what temperature should Château Lynch-Bages be served for an optimal tasting experience?
