How to properly serve and decant a Château Latour to enjoy it to the fullest?
Given the characteristic tannic power of Château Latour wines, careful aeration is essential. For relatively young vintages (1990 to 2010), it is advisable to decant the wine at least 2 to 3 hours before serving, or even longer. The ideal serving temperature is between 16 and 18°C. For older vintages (1950–1970), opt for a gentle and brief decantation, remaining vigilant about sediment. A wide-mouthed Bordeaux-style glass will allow the complex bouquet to fully express itself.
