Pavel Tchichikov
Pavel Tchichikov
my least favorite of the three leovilles, by a mile.
even a bottle of the 45 in perfect condition in july failed to move me. that takes some doing.
Which Bordeaux to open?
- Thread starter maureen
- Start date
my least favorite of the three leovilles, by a mile.
even a bottle of the 45 in perfect condition in july failed to move me. that takes some doing.
Hmmm . . . I'm sure they were both very good, just not together. And no guest would be churlish enough to complain about drinking a truly great Mosel kabinett with age. However, not having much wine with age - with the exception of Cornas - I do buy a lot of current vintages. Even if your cellar has so many treasures, I'd really want to start with, say, a crunchy 2016 Hofgut Falkenstein kabinett trocken or a glass of Briords - or even a recent vintage of 11% gelber muskateller from Nikolaihof. Ya know, chacun à son goût. . . and all that. But what about the BDX report?
I went with the pair of Gruaud. No trace of brett that i could detect. Not sure why as I have certainly detected it in other bottles of Gruaud. Of course, I have owned these bottles since release and I have always had good storage.
Anyway, the 82 was much open on the nose, at least initially; you could smell the structure on the ‘86 (they were opened and decanted about 90 minutes prior to consumption - initially still at cellar temp and so needed warming up). I actually preferred the ‘86 once it opened a bit, but then, as a burgundy drinker, I like structure. Judging from the way my friends were drinking I think they preferred the ‘82 - but all of us agreed both were delicious. They were served with the rack of lamb, which I managed to serve rare-medium rare, a saute of four kinds of mushrooms, romanesco with brown butter and small potatoes roasted in duck fatperfect 750 of ‘86 Climens.
Anyway, the 82 was much open on the nose, at least initially; you could smell the structure on the ‘86 (they were opened and decanted about 90 minutes prior to consumption - initially still at cellar temp and so needed warming up). I actually preferred the ‘86 once it opened a bit, but then, as a burgundy drinker, I like structure. Judging from the way my friends were drinking I think they preferred the ‘82 - but all of us agreed both were delicious. They were served with the rack of lamb, which I managed to serve rare-medium rare, a saute of four kinds of mushrooms, romanesco with brown butter and small potatoes roasted in duck fatperfect 750 of ‘86 Climens.
Jay Miller
Jay Miller
Had I read this earlier I would have suggested the 1986 GL and RS as they are both amazing now.
You can save the RS for if I ever make it down there.
You can save the RS for if I ever make it down there.
robert ames
robert ames
and maybe it ain't. but back in the day (the lates 80's) they were always rife with sweet saddle leather, horse sweat, dry sunny may-morning vacant barnyard, etc. flavours that i love with lamb.
more than once, i picked the cordier wines blind out of a line-up based on this aromatic profile. others were startled. and yes, i mighta been lucky.
Christian Miller (CMM)
Christian Miller
I'm sure. But completely get the lamb match, charred herbs and lamb fat is not a bad way of describing some types of brett. I can imagine how they'd echo and interact.
Karen Goetz
Karen Goetz
It sounds really lovely, Maureen! I'm curious how the mushrooms were with the wine you chose....
Pavel Tchichikov
Pavel Tchichikov
now that is a wine food pairing for the ages
Pavel Tchichikov
Pavel Tchichikov
I must be slowing down; it's taken me all this time to appreciate Keith's pun on "mouton"
Ian Fitzsimmons
Ian Fitzsimmons
Were you completely happy with the tapenade-Kabinett combo? Figs make me think of something with more body; say, a demi-sec Vouvray.