Bill
31176
The trick is to drop off the bottles at the restaurant in the afternoon and let them open a few hours before. [nt]
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Great lineup. I agree 1996 is a great vintage and drinking so perfectly now. Happy Birthday to you?
I did a 2000 tasting on a double date last Friday and they are starting to drink well. My mistake was not pre-decanting before arriving at the restaurant. Next time...
I’ll take a wild guess and say ‘96 was the birth year of the birthday boy or girl (or both!)
Aaah, to be twenty-four again.............
So you decant and rebottle or simple let breath in the bottle.
I guess decanting allows you to clear the sediment. Please share. Bill
I decant to clear the sediment. A couple positives of this
Is 1) get to take responsibility for the cork opening if it’s an older wine, and 2) smell the bouquet in the very unlikely event a wine is corked. Once I took an Haut Brion to one of my favourite restaurants and did not pre-decant. It was corked. Of cours...
Stellar wines from a very good vintage!
Good spread across the Bordeaux range, variation. The Monbousquet would be interesting,and the Dom would be well into it's drinking maturity. Enjoy the occasion with these wines!
All from my cellar so provenance was good.
All was pretty balanced for their age. On the Dom i still have so 1990 sitting around. Should maybe crack them open.
Like this?
Time to drink! had it two years ago--still keeping well with some coffee/toffee notes on the bouquet Should be interesting ...
Great wine ...
I was just looking back at 96.... Great year for films as well, Jerry Maguire was released and the Dallas Cowboys won the NFL.
