Pink Champers and Mature St Emilion

I've been overwhelmed at work lately so it was nice to get home to a nice d inner. My wife went to our favorite sushi place and picked up some Toro an d spicy tuna roll with quail egg which we enjoyed with NV Rene Geoffroy Ros e de Saignee (disgorged March 2013) a delightful rose Champagne. Nose of s trawberry and cherry, flavors of raspberry, cherry, earthy minerality and v ery full and fine mousse. I would highly recomend trying this unique Champ agne. "A"

For dinner my wife picked up dry aged Delmonico steaks and we grilled them with romaine salad and fresh green beans. With the steaks I opened a 1996 Tertre Roteboeuf St Emilion. It was the last of a case I bought on release and it was fantastic. Just a hint of brick, opulent nose of cassis followe d by mushroom, cedar and tobacco. It was perfectly aged for my tastes as i t was still quite fruit forward but tertiary complexity that comes rom matu re Bordeaux was all there. Ripe with the impression of sweetness, smooth a nd supple tannins and layers of complex flavors. "A"

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Bi!!
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m with romaine salad and fresh green beans. With the steaks I opened a 199

6 Tertre Roteboeuf St Emilion. It was the last of a case I bought on relea se and it was fantastic. Just a hint of brick, opulent nose of cassis follo wed by mushroom, cedar and tobacco. It was perfectly aged for my tastes as it was still quite fruit forward but tertiary complexity that comes rom ma ture Bordeaux was all there. Ripe with the impression of sweetness, smooth and supple tannins and layers of complex flavors. "A"

Sounds like a wine Id very much like, and very unlike other st emilions I'v e had. Maybe it is not so good to drink a st emilion very young (the year i ts released).

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Michael Nielsen

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