How to properly serve and open a great vintage of Château Pavie?
To get the best out of a great vintage from 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 into a carafe is strongly advised for younger vintages such as the 2005 or the 2009. This step allows the wine to oxygenate, softens the still firm tannins, and lets the complex aromas of ripe fruit, liquorice, and mineral notes — so characteristic of the Pavie terroir — fully express themselves.
