Valentine Cooking Class Wines

Personally I would hesitate before using either '62 or '70 Suduiraut on a pudding such as the above. I woudl not have thought that there was much risk that the wine is not good or very good - unless it has been badly kept but I would not think that the ingredients mentioned above will flatter it. My experience of this wine is that it has a finesse which demands somethig other than chocolate. I cannot speak as to the 75 Monterrey Vineyard Botrytis Sauvignon Blanc.

Good luck with the dinner but I would re-think the wine speaking purely personally and at the risk of putting my nose in where it is not wanted - I wish it could be in the glass with the Suduiraut.

Tim Hartley

Waited till after the dessert was served - the 62 Suduiraut was fantastic - still very powerful fruit and botrytis - wonderful to put it bluntly. The chef teaching the class was the only one who knew what a treat was in store - everyone liked the wine - did not open the others - way too much wine had been consumed and they wanted people out of the school after 4.5 hours.

Have had that wine over 35 years - has been moved across the country twice. Have a few more 62 and a freshly opened case of 1970. Something to look forward to.

I'm delighted to hear that as well as that

How do you think it woudl have gone with th pud if you had tried it? Do you agree they woudl nto have bene an ideal match?

Lucky fellow

Tim Hartley