Wine Age

Decanting and the right glassware. Yes it makes a difference

The one drawback about buying a great wine is that you usually have to cellar it (read wait) for a number of years before its worth drinking.

Old good wine = great wine.
This requires patience....... Not my strongest virtue.

So all the more reason that I would be amazed at the 10 x 10+ year old wines I've had in the period of about a week - it's been completely crazy and reads more like something that perhaps a wine writer might be exposed to, and I feel very fortunate.

So what makes an older wine so great? Many have described this, but I like the words of Hugh Johnson, the well know wine writer -

 "It always takes me a few sips and a silent pause, my nose deep in the glass, to focus and find the measure of the highest quality. Description involving currants and tobacco and tar and strawberries are rubbish when you meet the sheer rightness of great claret reaching maturity."

So, here's what happened in a week:

1. 2002 Vintage Moet Champagne 

2. 2002 Simon Bize & Fils Latricieres Chambertin Grand Cru - an amazing burgundy which went superbly with an amazing Beouff Bourguignon.
3. 2002 Chateau Pichon Longueville - an equally amazing Bordeaux that tasted devine.
4. 1996 Penfold's Grange:  This is the grand puh bah of Australian wines - it is coveted by wine collectors around the world (Mehran take note!) and 16 years has been kind to this wine.  This was rated at 97 points by James Halliday. It had been well decanted and drank as beautifully as one might expect.
5. 1996 Grant Burge Meshach Shiraz: This has got to be close to the top of the list of Aussie favourites (we recently also had a 1999).  A sensational example of what you can expect from cellaring a good Aussie Shiraz.
6. 1999 Vidal Reserve Merlot Cabernet Sauvignon - a magnum of New Zealand unctuous delight which was drinking beautifully.
7. 1993 Coldstream Hills Reserve Cabernet Sauvignon - James Halliday's winery.  The master himself.

8. 1997 Cranswick Botrytis Semillon from New South Wales.  Yummo with dessert.
9. 1995 Stonyridge Larose Waiheke Island Cabernets.  Just stunning.  This is an iconic New Zealand wine and it was amazing to see what all the fuss is about.  We've recently bought some 2008. Patience........
10. 1987 St Nesbit Bourdeaux blend - cabernet high.  (The 87 was cabernet, their newer wines are merlot high) I have only recently been introduced to this cult NZ wine and what a treat.




Aged wine....well what good is it without the matching company and food?  Wine was designed to go with food and all of these were.

Jambon Persille

A number of these were served with the most amazing French dinner with some friends who have recently returned from a trip to Burgundy. Marge is a fabulous cook and we were treated to Jambon Persille (ham and parsley terrine) and Boeuf Bourguignon.  Apparently these are served ad nauseum all over Burgundy and one can quickly get a bit too much of these dishes.  (Well, I will be more than happy to put myself to the challenge one day when I make it to Burgundy myself!) As New Zealand's current wine option champs,  Marge and John know a thing or two about wines and the food and wine matches were sensational.

Le Beouf Bourguignon

A beautiful and delicious almond tarte

A few more of these were brought out at Pinot Plus at our regular monthly lab night ... watch this space - Lab Night is about to celebrate 2 years.  This is the ultimate monthly get together over food and wine.

The Larose was brought out by Curt during a Tuesday night dinner at the Pitts.  You have to say that's a bit of a surreal wine to bring out on a Tuesday - almost a bit philosophical - Curt, I still think you should check out "Tuesdays with Morrie" by Mitch Albom.

The St Nesbit was tasted on a Saturday afternoon at a tasting and led to an amazing food and wine experience later on that I will have to get to on another day.....