Dme De Valmoissine ‘louis Latour’ Recipe
Recipe information
Make Dme De Valmoissine ‘louis Latour’ in just 1h . 2015 France
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Wine Bottle
Serving / Accompaniments (optional)
Preparation and Opening
1. Inspect bottle
Stand the bottle upright for at least 24 hours before serving if it has been recently transported, to allow any sediment to settle to the bottom.
2. Bring to serving temperature
Pinot Noir is best served slightly cool. Chill the bottle in a refrigerator for 30–45 minutes before serving, or place in an ice bucket with a 2:1 mix of ice and water for 8–10 minutes until the bottle feels around 55°F (13°C). Avoid over-chilling which will mute aromas.
3. Prepare glassware
Select large-bowled Pinot Noir or Burgundy glasses. Rinse each glass with a small amount of warm water and let them air dry or gently wipe with a lint-free cloth to remove dust and enhance aroma delivery.
4. Open the bottle
Using a waiter’s corkscrew, cut the foil cleanly and remove. Center the screw on the cork and insert fully, then pull the cork slowly and steadily. Wipe the bottle mouth with a clean cloth or napkin to remove any cork dust or residue.
Decanting and Serving
5. Assess for sediment
Hold the bottle against a light source and tilt slowly. If you see sediment near the bottom or a darkening color as you tilt, plan to decant carefully to leave sediment behind.
6. Decant (optional, recommended for older vintages)
If decanting, pour in one steady stream into a clean decanter. Stop when you notice the first traces of sediment approaching the neck. Decanting for 30–60 minutes allows the wine to open and show more aromatics and texture. If the bottle appears clear, you may serve directly from the bottle.
7. Pouring
Pour about 4–6 ounces (120–180 ml) into each glass, filling to the widest part of the bowl to allow aromas to collect. Avoid overfilling — leave space to swirl comfortably.
8. Tasting notes and evaluation
Swirl gently, then take a few moments to observe color (likely garnet to ruby for a 2015 Pinot Noir from France), inhale to note primary aromas (red cherry, raspberry, earthy mushroom, subtle spice), and taste for balance: acidity, tannin, fruit intensity and finish. Give the wine 10–30 minutes in the glass to continue opening.
Pairing and Service
9. Pairing suggestions
Serve with light-to-moderate-flavored dishes that complement Pinot Noir’s delicacy: roasted chicken, pan-seared salmon, mushroom risotto, charcuterie with mild salami, or Brie/Comté-style cheeses. Keep seasoning moderate to highlight the wine’s nuances.
10. Pacing and storage during service
Keep a glass of filtered water available to cleanse the palate between sips and courses. If the bottle is not finished, re-cork and store upright in a cool place (or in the refrigerator) and consume within 2–3 days for best quality. Alternatively, use a vacuum pump or inert gas preservation system to extend freshness up to 5 days.
Local Coupons
No local coupons found for this recipe's ingredients.