TN

Myself and 3 buddies do this type of meal every 3 months or so. We are the chefs :)

1st course: Assorted Cheese/bread and assorted oysters on the half shell 1979 Cristal, disgorged in 1985 ( I bought this when it was released) - Unbelievable. Fantastic. Top of the line champagne. Evolved,delicious to the last drop, old school :) Yes Im old . straw hue . aromatic , honey and floral tones. yeasty notes of toasted bread , dried fruit. Exceptionally long and elegant.I know this gets boring but this wine stands in the top 10 champagnes Ive had.

Main course: A Tenderloin (4lbs) with a port/marsala/morels reduction Risotto with chantrels and Truffel oil Salad

Calon Segur 1990 - Great Bordeaux . Full bodied .Thick and balanced. Bouquet is concentrated fruits . Maybe cherry . Im going to buy more of this.

Heitz Marthas 1979 ( I bought this from the winery when it was released) - This was a wine that I could just smell all night. But I couldnt keep myself from drinking :) Complex , Dark,tannins were perfect ( enough tannin to keep holding ), earthy, with some mineral, cedar.I thought after about 1.5 hrs that I tasted some pepper and licorice. This wine was as good a Californy cab as Ive ever had.

And a wine called Equinox . One of us is a wine distributor and is checking on who actually made this wine as it doesnt really make clear on the label - It started out very disappointing. But after it was decanted hard :), sat for 1.5 hrs it opened up and was very enjoyable but no way could stand up to the other beauties we had.