| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Palmar 1996 |
| Item No.：FBMa028 |
| Grape Varieties：Cabernet Sauvignon, Merlot, Petit Verdot |
| Classification：3rd Growth 1855 Margaux |
| Appellation：Margaux |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：91
Wine Spectator：91
Decanter： |
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| Tasting Note： |
Wine Advocate #122(4/1999) Rating: 91 points Drink: 2007-2028
It boasts an impressively saturated purple color, in addition to a backward yet intense nose of black plums, currants, licorice, and smoke. Following terrific fruit on the attack, the wine's structure and tannin take over. There is plenty of sweet fruit, and the tannin is well-integrated, but the wine requires 7-8 years of cellaring. -Robert Parker
Wine Spectator (1/1/2007) Score: 91
Dark-colored, and bubbling over with raspberry, black currant and spices. Full- to medium-bodied, with well-integrated, silky tannins and a spicy, fruity aftertaste. Palmer is always a joy to taste and the '96 is no exception. Best after 2002.
Decanter Rating：
Oaky nose, finesse. Rich but not too extracted, lovely fruit, balanced and elegrant. Length. Fine potential |
| Food Match： |
Western food: The kind of food to enjoy a Chateau Palmer very much depends on the maturity of the wine. Chateau Palmer is still a young that could be severed with venison, beef meat, or duck. It can match with a slightly spicy food.Beef, poultry, cheese, pasta with cream sauce, hearty stew, pizza, pork, veal, game, grilled sirloin, braised abalone, roasted rib-eye, roasted rack of lamb, grilled duck breast.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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