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Posted to alt.food.wine
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TN: many wines with halibut (CFE, Colin-Deleger, Cap de Faugeres, TBA)
In article .com>,
says...
>
>So here's a surprise. Last night we had leftover Cap de Faugeres and
>Riesling with a duck salad. Afterwards, I looked at the 3 ounces or so
>of sedimentty Cantemerle left in bottle after decanted. Said what the
>hell, poured through a coffee filter. I was actually still alive,
>showing lots of cedar and earth. A pretty pleasant glass, 24 hours
>after being decanted (with no preservation techniques). Not bad for a
>23 year old wine from a vintage I think of as more elegant than
>powerful.
First, thanks for the TN's. The Trimbach "Cubee Frederic Emile" has never
quite made the hit with me. Maybe I am expecting too much for the $, or maybe
I have always consumed it too soon. Oh well, maybe I'll try and keep one, or
more, around for a few extra years.
I had a similar experience as your Cantemerle with some Port after a tasting
event. The ultimate Port was to be the Taylor '63. The Vintage line up was a
very young '93, '85 (still too young, but my wife likes it that way), '77, '
70, and the '63. All Vintage Port was decanted, starting with the '93 and
working back to the '63, all Taylor. All went well, except that ALL the
attendees, myself included, thought that the '70 was the high-point of the
event, NOT the '63. The guest list included neophytes to Port, to rather
serious collectors, and all went for the '70. A sommelier friend called me
early the next day to inquire about the Vintages and how the '63 blew the
doors off all others. He was incredulous that the '70 was better than the '63.
In about four days, we had a little dinner with a few of the attendees, and
when done, I carted out the decanters - stoppered. We did another, less formal
tasting, and the '63 was NOW showing all that we had anticipated!!!! All were
still holding up, and the '70 was a strong second, but, at last, the '63
showed us what it was made of. Sometimes, our best efforts go for naught.
Great surprise.
Hunt
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