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My 1996 Pichon-Longueville Baron experience

If I haven't said it enough, thanks again to all those here who are helping me broaden my knowledge about wine. I especially appreciated each and every reply to last week's subject: "Question: How to train the nose and palate."

This weekend I cooked Veal Curry. Wasn't sure if the wine would need any decanting or not, so I opened it up about 45 minutes before dinner was ready. After pouring a small amount into my glass, swirling, sniffing, swirling, sniffing (as I learned here, thanks Ed), I noticed that the smell was wonderful. Definitely fruit, though I was unable to identify one particular fruit. I drank the entire amount. Did not swallow right away, as I sucked in some air with the wine in mouth. Very fragrent, I immediately thought of spices. But regardless of my unrefined sensory ability (WS: "Marvelous aromas of raspberry, coconut and mineral"), this wine was superb! It did not need any decanting whatsoever, so I corked it and had the rest with dinner.

While drinking it with the meal, my thoughts went to the tannins. They didn't hit me at first as newer vintages have a tendancy to do. Nor were they softened (as when decanted) or faded (as with older vintages). They definitely made their presence known, but in a good way. My untrained vocabulary came up with the following: "powerful, but not overpowering," yet I knew that's not exactly how I wanted to say it (WS: "Full-bodied, with superbly well-integrated yet powerful tannins")... Yes! That's it!!

As for the rest of the review (WS: "Chewy and fruity finish. Needs a lot of time to mellow. Much better than the barrel samples I tasted. Best Pichon-Baron since 1990. Best after 2006. 25,000 cases made. (JS)")... All I can say is that if I can get ahold of another bottle anytime soon, I'd never be able to wait until 2006 -- no way!! I'd give this one at least a 95 (WS: "92")

Reply to
Vincent
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Frankly, that doesn't sound like a match made in heaven to me. Curried dishes seem to be more white wine friendly - but hey, it's _your_ meal and your taste.

Wasn't sure if the wine would need any

I have a tasters' tip for you that you may not have heard about: While the wine is in your mouth, run your tongue over the _outsides_ of your teeth - top and bottom. I find this helps break through whatever's coating the palate and seems to amplify the impression of the wine. I never read about this anywhere; just stumbled upon it by accident. It works for me.

LOL! That's the spirit. :^D

Tom S

Reply to
Tom S

WRT Pichon-Longueville Baron, I visited the chateau this summer, it was certainly an interesting tour. I bought a bottle of the 1999.

Reply to
Dan Gravell

I know what you mean. As somewhat of a wine newbie (especially when we're talking about Bordeaux and food matching), I started out trying to do everything "by the book," figuring the experts must know a lot more than I do. But it's amazing how many things that we (my wife and I) enjoy with Bordeaux. We've had it with Mussels, Bay Scallops, Fois Gras.... In fact, at last French restaurant we visited, we ordered a Sauternes (half bottle) to go with the fois gras appetizer while our 1998 Clerc Milon was decanting, awaiting the hearty red-meat entrees. My wife poured a bit of the Bordeaux into her other wine glass (somewhat to the shock of the waiters, who all momentarily froze in their tracks at the same time -- a true Kodak moment). I tasted it as well, and while we both did enjoy the Sauternes, we both found the Bordeaux to be even more enjoyable. I should note, though, that the Sauternes we had was not the same quality (in either rating or cost) as the Bordeaux.

Thanks.

Reply to
Vincent

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