- posted
17 years ago
TN: Drouhin Bojo and cassoulet wines
- Vote on answer
- posted
17 years ago
- Vote on answer
- posted
17 years ago
Yup. To me, a young, tannic wine makes the most sense to offset the fats in the cassoulet. HJ also recommends a Rioja, but doesn't say whether he means a modern type Crianza (my supposition) or traditional Gran Reserva. Since my Rioja holdings are slim and lean heavily toward the traditional, I didn't go for that option.
Nope. Fake cork. I understand your reticence about aging wine in fake cork, but several people, Jim Cowan among them, have reported aging these L'Anciens under fake cork with great success, so I think it might not be a total loss. Still, to be safe, give it two years instead of five. I've still got an '04 Pepiere in the cellar, too! ;-)
Mark Lipton