Bonne Mares

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

Reply to
Gordon MacPherson
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You lucky dog! You can check out recent people's impressions of the wine on Cellartracker:

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Beyond that, I would note a few things. 1996 was a vintage marked by tightly structured wines that were high in acidity. The Roumier Bonnes Mares is by all accounts a great success for the vintage, but now it is just starting to enter its maturity. Depending on how you prefer your Burgundy, you can certainly wait as long as you wish before opening it. Right now, it is still quite primary with fruit-dominated flavors; in

20 years, it'll likely have developed more tertiary characteristics and have more "bottle bouquet." So, open it up when you want to and enjoy! If you open it up in the next few years, give it a good decant to help it open.

Mark Lipton

Reply to
Mark Lipton

You have a beautiful bottle of Burgundy and I would suggest a few things. I rarely decant Burgundy, allowing it to develop in the glass is one of the intriging parts of the Burgundy experience. Enjoy it with food. Burgundy is wonderful with a variety of dishes but seems to sing with duck, mushroo ms, roasted meats including poultry, or cheese. Enjoy and please post a no te on the wine when you drink it.

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Bi!!

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