Found my first bottle of Banyuls here in North Carolina.
Bought 1998 Domaine Du Mas Blanc "Rimage" 1998 full bottle $39.00 USA and a
1/2 Bottle of same producer Rimage La Coume 2003.Questions: Are you familiar with either of these? If so what do you know about them. How is the price?
Let me know if any of you are familiar with these.
Dick
Richard, It was rejected as spam. Included below is a copy of what I sent you...perhaps this one will go public.
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Richard Neidich wrote:
Richard, Banyuls normally come in 500 ML formats. Your price actually sounds a bit high except I know that prices in N Carolina tend to run high.
Banyuls are wonderful treats, especially with dishes having nuts and perhaps some chocolate. Serve them chilled. They sometimes throw a bunch of sediment so decanting should be considered.
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Serve chilled? Really. I thought this should be served like Port.
You surprise me with that concept of chilled? Please explain.
Any others should chime >
Richard, In my view it does better served chilled...certainly no warmer than a _very_ cool cellar temperature.
Richard, In my view, it works much better when served chilled...certainly no warmer than _very_ cool cellar temperature.
Richard, My successes have been to start off with it served chilled. You serve small pours so it will warm up fairly rapidly in the unlikely event that someone _might_ prefer a warmer temperature.
Number 2 seems to make sense, that is what I do.
Mike Tommasi, Six Fours, France email link
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