Red wine

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Lolwut:

Please give me a review of the ‘93 Petrus.

I have a bottle of the ‘95 Petrus in the cellar and I’m curious if it’s time to pull the cork.

Many thanks,
Alan
N.J.

 

It depends on what you like. For me, it is at a good age. Tannins were soft, still fairly fruit forward but getting the tertiary notes of an aged Bordeaux. That said, maybe I like wines younger than others.

 

I'd pull the cork on the '95 this winter

 

Shopping for some wine today (wine that will unfortunately have to be kept for years before drinking), I was advised to drink right now the bottles that are more than 20 years old...
So I took this one, and obviously it had not past its due date
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Pape Clement is one of the best under-the-radar, reasonably-priced Bordeaux.

Alan
N.J.

 

And 2000 was a wonderful vintage.

 

Round Pond Eric Bovet Cabernet Sauvignon is amazing!! Definitely one of my new favorites.

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Good to see you back posting Stephanie. Janet is making Boeuf Wellington tonight for our Anniversary dinner. Have to root through the cellar to find the right bottle. Will post. Cheers!

 

For those of you who like to buy wine in half-bottles, Wines Til Sold Out (www.wtso.com) is having a one-day sale (today) on half bottles.

Alan
N.J.

 

I Rarely drink Cali Cabs but opening this tonight to have with Boeuf Wellington...Anniversary dinner. Cheers!
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OH MY GOD, MAGNUM!

 

Drinking great

 

Wow

 

Lolwut. The 85s were not well received way back when but I always found the vintage to be quite good in the hands of the right vintners. A little tobacco in the nose of that one? I've had it but probably 20 years ago. Cheers!

 

and notice the low alcohol level. A lot of winemakers have forgotten the finesse of the grape when properly handled. Enough of those 15 % bombs from Cali.

 

The level of alcohol tends to increase in more recent years, just naturally due to the climate change, as far as I understand. Now 13.5 or even 14 becomes more or less the norm.

 

There are multiple ways that the vintner can manipulate the alcohol level in his/her wines, but certainly the amount of residual sugar in the grapes at harvest is a key component. Of course, some winemakers delay picking to build up the ripeness so they can make the "fruit bombs" made famous by Mr. Parker. Here is the U.S. we see Zinfandels (I don't drink them and they are rarely seen in Euro or Asia) at 15% and higher. That cab in my post 1037 was 15%. Aussie Shiraz are customarily 15%

 

Keith, what do you think is a more optimal alcohol content. Like you, I’ve tend to prefer European wines for that reason. I seem to gravitate towards those wines that are about 13 to 13.5%.

 

Opened this up for dinner tonight. Tasty

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Oh Man...the '97s and '99s were fabulous. On the ABV question, I am with you in the 13 to 13.5 range. Rieslings and Rose should be lighter. Most SBs from NZ, Sancerre, Loire etc. are in the 12.5 to 13.5 range that I find ideal. I am not a big Cali Cab drinker so my experience there is limited although the big heavy wines (Chards or Cabs) are not for me. I do like the Oregon PNs quite a bit although their alcohol levels have been creeping up. The big thing for me is balance. I want the fruit, tannins and acid to be harmonious. This is difficult in the everyday drinkers we all enjoy, but it is what I look for in special wines or those that I have buried away in the cave. As I type this I am enjoying one of my favourite whites, the Saint Veran from Dom. Cheveau. Sensational value and a lovely white at 13.5%. It was a Lettie Teague recommendation. CHEERS.

 

Today's bottle; obviously not as old nor as exceptional as some posted here, but still good enough for a casual evening... as typical for me (us), one bottle for two for dinner is the good measure (note wrt previous posts, this one is 13.5 alcohol)
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Image Unavailable, Please Login Drank this old boy last night with Boulud's braised short ribs. Cork broke, but wine was sound and in lovely balance. Just browning a bit at the edge. Just a very pleasant and satisfying bottle. Cheers, Keith Image Unavailable, Please Login

 

Great to see a 20 year old Rioja aging well! On my older bottles I use a twin prong Peugeot Mathus cork extractor to prevent breakage. I often wonder about the proper etiquette for this in a restaurant if I bring an oldie. I have opened hundreds of bottles with the Peugeot Mathus but most waiters are unfamiliar with it and often the restaurant doesn't have a proper sommelier. I usually request that I open the bottle, I hate cork crumbles as a wine topping,
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