How should Château Pape Clément be served and paired at the table?
To bring out the best in Château Pape Clément rouge, it is recommended to serve it between 16 and 18 °C, after decanting for one to two hours for younger vintages. It pairs wonderfully with grilled red meats, herb-roasted milk-fed lamb, or aged hard cheeses. Château Pape Clément blanc, for its part, will be ideal at 12–13 °C alongside scallops, lobster, or pan-seared foie gras.
