How often do you get Latour 64 and 96 at the same table? And throw in a Lafite 64, it was a night of stars. What a privileged night to celebrate my birthday!
My birth year! Not a great vintage for france but this Grand Puy du casse is great! Thanks TK!
Colour of a wine is important, here's Marcus analysing the pigments within a claret.
One of the great things about wine and dine is food pairing.
A memorable moment: Cold crab + plenty of roe and Spatlese from Egon Muller.
Surprises are one wine buff's favourite haunt, a creamy, complex Chardonnay from Lucien le Moine. The most VANILLA flavoured nose in a wine I've ever had!!
A rare Clos Saint Dennis from Camille Giroud.
lafite 1964, salty, fermented nose of Soy. Result of heat damage? Or not enough decanting? Harvest was done during the rainy portions of 1964, hence losing out to the neighboring rivals Latour.
Latour 1996, youthful, complex, layers. Didn't quite wow me.
Latour 1964, dark ruby, looks like a 10 year old wine. Not particularly ready.
Tattinger 85, honey, pineapple nose. Little bubbles left. Palette smooth but didn't follow with the huge nose. Didn't know what to expect for such an old champagne but pretty satisfied with this.
Henry Boillot Puligny Montrachet 2009: White flowers, acidic nose, prefer with raw seafood.
Grand Puy ducasse 1979: Elegant, classic paulliac. Enjoyed this more than the 1sts. Super value for money!
Lucien le Moine Corton Charlemagne 2006: Creamy, complex, layered. Generous services of Vanilla on the nose and some on the palette. Only the finish is lacking.
Prunotto Barolo 1971: A very very much alive 40year old wine. What a privilege to try a Barolo of this class. Delicate is hardly the word for Barolo but this was what it was. Finesse, balance, never overpowering at any moment. Very fitting wine amongst the big Bordeaux this Italian was!
Louis Trapet & fils Chambertin 1983: tried this in a Riedel Sommieler Burgundy: Nose had hint of rose, perfume. Tannins rough and hint of bitterness.
Camille Giroud Clos St Dennis 1976: Delicate, approachable.
Egon Muller Spatlese 2003: Ripe, rounded, would prefer a bit of acids at the end to balance the wine.
Pedigree/class/provenance/bottle variation - The ups and downs of wines, especially getting a very aged one.
Food pairing, decanting, type of glassware, serving temperature - Dozens of factors to affect a wine.
The chase for the illusive drops of God---> Continues!
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