There was a thread not too long ago, about older champagnes. I think this one qualifies as older. It certainly has been hiding too long and I was thinking that this year for the anniversary would be a good time. What can I expect? Would it be better before during or after the meal, if during what would be a good match?
Clueless and appreciative of any responses.
First course, with seafood (prefferably oysters on the half shell &/or Lobster)... There are many other options, this just happens to be my personal favorite.
En Vino Veritas Mathew
What are your storage conditions like? I know that you live in C. Florida, so unless it's been in a rigorously controlled environment, it's likely to be heat damaged. If not, expect toast and perhaps a touch of sulfur when first opened, and somewhat "maderized"-like flavors. I think that truffles would be an excellent match for it, or certain soft cheeses. FWIW, Hugh Johnson suggests "cold partridge, grouse or woodcock". (Good luck finding them at Food Lion!) Because the acids are likely to be lessened, I'd actually steer clear of some of the more popular fishy choices. Please, please, post tasting notes when you open it!
Mark Lipton
Mark Lipton wrote in news: snipped-for-privacy@eudrup.ude:
champagnes. I think
too long
would be a good
or after
live in C.
environment,
perhaps a
"maderized"-like
for it, or
partridge,
Lion!) Because
clear of some
tasting
It has been stored in a wine cooler since leaving Taitinger in about 98 (we got it after a tour of the cellars)
I'll be on the lookout for woodcock!
Thank you this is exactly what I was hoping for. So we cross our finger and wait 36 days then taste and report.
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