huet 1947 moelleux haut lieu

I usually like my '47 Haut-Lieu cool, not cold. If the bottle room temperature or thereabouts I usually drop one or two ice cubes in each glass and swirl it around a few times, that does the trick.
 
originally posted by Chris Coad:
I usually like my '47 Haut-Lieu cool, not cold. If the bottle room temperature or thereabouts I usually drop one or two ice cubes in each glass and swirl it around a few times, that does the trick.
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Straw or no straw?
 
There was a good long discussion of the straw vs. no-straw issue over on therapy a while back, with a lot of good points from both sides, so I'm hesitant to try and lay it out like a black & white issue. For me, though, the rule has always been: Let the quality of the straw match the quality of the wine. In other words, for a really nice old Huet you'd probably need something at least as high-end as this.
 
Also, I might decant it just cause it's a really pretty gold color, sometimes with a bit of topaz, and it looks so nice through clear glass that you just want to grab it and chug it all down. But of course you don't, usually.
 
originally posted by Chris Coad:
There was a good long discussion of the straw vs. no-straw issue over on therapy a while back, with a lot of good points from both sides, so I'm hesitant to try and lay it out like a black & white issue. For me, though, the rule has always been: Let the quality of the straw match the quality of the wine. In other words, for a really nice old Huet you'd probably need something at least as high-end as this.
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I'll save those for my next Mollydooker vertical tasting.
 
originally posted by Rahsaan:
originally posted by John McIlwain:
Oh my...
Seriously, oh my...
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Is this the TN?
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No. Just a comment from the dinner table.

It was heart-achingly beautiful. Words can't describe. Second time I've had the wine, first with a meal. It kept expanding and changing.

Sigh. Just sigh...
 
originally posted by John McIlwain:
It was heart-achingly beautiful. Words can't describe. Second time I've had the wine, first with a meal. It kept expanding and changing.

Sigh. Just sigh...
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Not bad.
 
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