I have been given a single bottle of 1996 Roumier Bonne Mares. When I looked up the price I nearly fell off the chair (the donor does know what she has done). It has been kept in a Eurocave till now, and I have it in my own temperature controlled "Cave". It is said to be ready now, but when would Bourgogne experts think it would be at its peak. And secondly, how to serve it - on bended knee with bared head, on its own, with food (if so which dishes might best complement the wine).
Thanks in advance for advice
Gordon