1970 wine choices

Recently a 1970 Ch. Giscours was excellent, as was a 1970 Lynch Bages several months ago. If you find a 1970 2nd-5th growth Bourdeaux at a fair price try it. My 1970s are tasting much better than the wine press states. Of course, how you cellar & how you control ullage makes a lot of difference. I find if you decant old Bordeaux into a decanter, and let it rest for 12-24 hours the wine tastes better. It tastes better on the second day.

Cheers,

Kent

"DaleW" skrev i melding news: snipped-for-privacy@k39g2000yqd.googlegroups.com...

Agree with you on that. 2 hours will do, I think, and did a couple of years ago when I opened a Latour -70. The Mouton -82 at the same event needed rather more air - gave it 3-4 hours but it went on developing 4-5 hours more till the bottle was empty :-).

Anders

I'm also a fan of 1970. Giscours was very good through the 70s But I'd err on side of caution. No way I'd decant a '70 Bdx 12-24 hours in advance, but YMMV. cheers

When we drink an old bordeaux we decant slowly into a decanter 2 hours or so before drinking half of it with dinner. Then my routine is to lightly squirt nitrogen over the remaining half, and to cover the decanter with cling wrap. I'm guessing the air/nitrogen ratio is about 50%. That goes into the frig. until the next dinner. On the second night the wine is almost always more satisfying. Everything is more together. The nose and flavor are both much more complex.

Kent