Vintage Wine question

[Hajidub]

Thanks for the tip, I plan on getting some ribeyes for this weekend, have some friends over and open one of these up. I'll also pick up spme other wine as back up just in case.

Once I open one of these how long should I let it breath before drinking.

Smell it first, if ok then decant and let sit for 10-20 minutes.

 

[rogerfederer]

if you don't have a decanter any type of pitcher with a wide bottom will do

 

[Dswankey]

Thanks for the suggestions, I might just go out and buy a decanter

 

[RT Fan]

Dswankey those "fills" look very good, evidence of decent storage. They don't look like they were exposed to excessive heat. Best of luck with the openings, let us know how things turn out.

 

[Dswankey]

Any suggestions on which one 1st? I'm thinking the Angludet

 

[CKeeler]

Nice, they might be ok. Just depends on how they were stored. I wish I had a few of those in mine!!

 

[UMRKretread]

With such a bottle, don't wait for anything: taste immediately. If it is still viable, you can always wait for any necessary breathing to take place. You can know at first taste if it still great, good, mediocre or garbage. I learned a long time ago from a winemaker that some of the best things a wine has to offer happen right after the cork is pulled.

Any Haut Brion tasting mediocre I would drink, and happily. You are so fortunate to make such a score. Try both the '66s, if you're feeling magnanimous. And put on some appropriately fine music.

 

[UMRKretread]

ps

I'd love to know how these turned out.

 

[Dswankey]

With such a bottle, don't wait for anything: taste immediately. If it is still viable, you can always wait for any necessary breathing to take place. You can know at first taste if it still great, good, mediocre or garbage. I learned a long time ago from a winemaker that some of the best things a wine has to offer happen right after the cork is pulled.

Any Haut Brion tasting mediocre I would drink, and happily. You are so fortunate to make such a score. Try both the '66s, if you're feeling magnanimous. And put on some appropriately fine music.

I'm thinking some Kenny G would be a good call?

 

[313guy]

...Try both the '66s, if you're feeling magnanimous. And put on some appropriately fine music.

My I suggest this to go with your wine, sir?
https://www.youtube.com/watch?v=gDqVcTGFRs0

 

[Dswankey]

My I suggest this to go with your wine, sir?
https://www.youtube.com/watch?v=gDqVcTGFRs0

Outstanding!!!!

 

[Dswankey]

Wonderful Wino by FZ will be on the playlist

 

[Dswankey]

I hit up the butcher at my locally local sourced butcher and I picked up a 1 & 1/2" dry aged Porterhouse. I figured it was time to see if any of these wines were good.

Well I'm here to tell you the 1975 Angludet was outstanding and paired well with my Fred Flintstone steak.

Here's some pics

 

[mkane]

Now that look's good.

 

[lunchbox22]

Glad to hear it!! Looks like you had a hell of an evening.

 

[Dswankey]

I showed the pictures to my Butcher and man was he envious.

 

[harman/kardon]

Great thread with fantastic information for a greenhorn like me. I started to build up a vine collection earlier this year and I have about 70 bottles now. Most of them German Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein.

 

[Dswankey]

Great thread with fantastic information for a greenhorn like me. I started to build up a vine collection earlier this year and I have about 70 bottles now. Most of them German Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein.

Cool!!! and I like the quote in your signature, gonna listen to some FZ shortly. Picked up a great copy of Hot Rats on vinyl.

 

[bobabode]

Nice steak and bottle of Bordeaux. Congrats, man. :thmbsp:

I'm droolin' all over my keyboard.