Excess at 50

[Unknown]

yeah, I am going to pair one up with SQN in a blind flight, see how good you guys really are.
At cellar temperature, of course.

 

[MLipton]

originally posted by SFJoe:

originally posted by .sasha:

originally posted by SFJoe:

originally posted by .sasha:
61 beych last night.

Moan.

didn't realize you were so fond of young brdx.

I think of '61s as generally headed over the hill, though perhaps not rapidly.

As opposed, say, to '59s.

If the '61 was really young, I'd worry about provenance....

I'm feeling literal today.

Hey, if you've got any '61s you're looking to unload, let me know. There's a '61er of your acquaintance who'll be celebrating a birthday before too long...

Mark Lipton

 

[SFJoe]

originally posted by MLipton:

Hey, if you've got any '61s you're looking to unload, let me know. There's a '61er of your acquaintance who'll be celebrating a birthday before too long...

I only have one in inventory.

Come and get it!

 

[kirk wallace]

originally posted by SFJoe:

originally posted by drssouth:


1961 Huet Le Haut Lieu demi-Sec

Mazel tov on the BD.

I opened a bottle of this quite recently for a friend's big event. A good bottle is maybe my favorite demi-sec of all time.

Glad yours was a fine one.

Happy 50th. What was the decant time on that LHL?

Joe, what do you recommend?

 

[SFJoe]

originally posted by kirk wallace:


Joe, what do you recommend?

I usually try to double-decant sometime in the afternoon before dinner.

The bottle a couple of weeks ago was decanted at 10 for lunch.

 

[kirk wallace]

originally posted by SFJoe:

originally posted by kirk wallace:


Joe, what do you recommend?

I usually try to double-decant sometime in the afternoon before dinner.

The bottle a couple of weeks ago was decanted at 10 for lunch.

Many thanks, as always. It also occurs to me that I need advice re same year Clos du Bourg sec. Maybe a little closer to serving time?

(and happy birthday to you too. )

 

[SFJoe]

originally posted by kirk wallace:

originally posted by SFJoe:

originally posted by kirk wallace:


Joe, what do you recommend?

I usually try to double-decant sometime in the afternoon before dinner.

The bottle a couple of weeks ago was decanted at 10 for lunch.

Many thanks, as always. It also occurs to me that I need advice re same year Clos du Bourg sec. Maybe a little closer to serving time?

(and happy birthday to you too. )

Thanks.

I would give it the same, really.