How should I store a 1976 Hermitage from Paul Jaboulet Aîné?

Appearance: Brick-red with garnet hues, showing clear evolution.
Nose: Pronounced tertiary aromas of leather, forest floor, sweet spices, and light tobacco.
Palate: Smooth texture with resolved tannins, notes of dried plum, fig, and a mineral, persistent finish.

Store the bottle lying down in a cool, dark cellar at a stable temperature of around 12°C (54°F), with humidity between 70-80% to preserve the wine’s quality.

Which foods pair well with a 1976 Hermitage by Paul Jaboulet Aîné?

This wine pairs beautifully with game, roasted lamb, mushroom-based dishes, mature cheeses, and grilled red meats.

What is the ideal serving temperature for the 1976 Hermitage by Paul Jaboulet Aîné?

Serve this wine between 16°C and 18°C (60-64°F). Decant it 1 to 2 hours before serving to fully enjoy its complex bouquet.

What are the tasting notes of the 1976 Hermitage Paul Jaboulet Aîné?

Made from 100% Syrah, this northern Rhône wine offers mature aromas of dark fruits, spice, leather, and truffle, with a powerful and structured palate.

Is the 1976 Hermitage by Paul Jaboulet Aîné still drinkable?

Yes, if well cellared. This wine has excellent aging potential and can still provide an exceptional tasting experience with fully developed tertiary aromas.