Food match? 1974 Inglenook Charbono

- B
- Bryan Gilmer
  
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posted
19 years ago

Sat, Aug 28, 2004 3:00 AM

Hello:

I recently took a trip to Tampa, Fla., where I was able to buy a perfectly cellared 1974 Inglenook charbono from the wine shop affiliated with Bern's Steak House (incredible place, wine-wise). The bottle was stored in a temperature and humidity controlled warehouse for these 30 years (at about

50 degrees F). The case the bottle came in had this message on the side: "New 750 ml size -- replaces fifth." The case was stored upside down to keep the cork wet. The bottle looks like it was manufactured yesterday, it's been so well stored.

I've heard good things about California charbonos, but I've never had one. And I've certainly never had one 30 years old. So I need your advice: What meal might showcase this wine? Also, I assume I shouldn't decant on the assumption that the flavors will be muted and should be conserved. I welcome any guidance you can provide.

--BG

- M
- Max Hauser
  
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posted
19 years ago

Sat, Aug 28, 2004 8:09 PM

- D
- Dana Myers
  
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posted
19 years ago

Sun, Aug 29, 2004 3:20 AM

30-year Charbono:

It might surprise you, but I would plan on a mild beef dish of some kind. I just don't know what to expect from the wine, so I'd stick with a beef dish prepared in a more delicate way.

Decanting might be a good idea simply to avoid getting sediment into the glasses, but I would decant and serve immediately. Usually, older wines will have a little bit of funk, so give it a few minutes to open up, but it probably won't go a whole lot longer than that.

Enjoy! Dana

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- Ken K.
  
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posted
19 years ago

Tue, Aug 31, 2004 3:23 AM

x-no archive: yes

Speaking of charbono: has anyone ever tried Turley's Charbono? My wine shop had a stray bottle of this a few years ago. I snagged it, as I've always enjoyed their Zins. I believe it's the 2000 vintage. Any comments? I've never had a charbono and a web search has been only minimally helpful. How long should I cellar this one? Thanks.