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How to properly serve and open a great vintage of Château Pavie?
To get the best out of a great vintage of Château Pavie, a few precautions are in order. It is recommended to take the bottle out of the cellar 24 hours before serving in order to gradually bring it to room temperature, ideally between 16 and 18 °C. The wine should be opened at least 2 to 3 hours before tasting, and decanting in a carafe is strongly advised for young vintages such as the 2005 or 2009. This step allows the wine to oxygenate, softens the still-firm tannins and allows the complex aromas of ripe fruit, liquorice and mineral notes so characteristic of the Pavie terroir to open up.
