I opened this at the end of the night (or more accurately, Larry Stone Durand'ed this at the end of the evening). Aged to the point of being nearly sweet with very good density and richness, of course with plenty of slowly cooked mushroom. I am glad one of my older bottles worked out well this weekend.
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Celebrating 240 years of Bouchard Pere & Fils: master class and dinner (Bouchard Pere & Fils, Beaune): For food and wine combinations, it doesn't get much better (even if it was not quite as dreamily amazing as the preceding scallops and Chevalier): this proved to be a fresh and deep red from a vintage just after the Beatles broke up. I looked up vintage conditions on decanter.com for this vintage and discovered not necessarily ideal for reds. Although buds had burst early due to mild spring weather, the crop was reduced by a cold and damp June. A hot July followed, but August saw unsettled conditions, with storms and some hail in the middle of the month. Given such conditions, this was really good stuff. Anyone who thinks Burgundy cannot age is nuts. Served with a superb roasted Iberian pork, mushrooms, truffle and chervil.
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3/2/2024 - Burgundy Al wrote: 90 Points
I opened this at the end of the night (or more accurately, Larry Stone Durand'ed this at the end of the evening). Aged to the point of being nearly sweet with very good density and richness, of course with plenty of slowly cooked mushroom. I am glad one of my older bottles worked out well this weekend.
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11/14/2015 - PanosKakaviatos Likes this wine: 93 Points
Celebrating 240 years of Bouchard Pere & Fils: master class and dinner (Bouchard Pere & Fils, Beaune): For food and wine combinations, it doesn't get much better (even if it was not quite as dreamily amazing as the preceding scallops and Chevalier): this proved to be a fresh and deep red from a vintage just after the Beatles broke up. I looked up vintage conditions on decanter.com for this vintage and discovered not necessarily ideal for reds. Although buds had burst early due to mild spring weather, the crop was reduced by a cold and damp June. A hot July followed, but August saw unsettled conditions, with storms and some hail in the middle of the month. Given such conditions, this was really good stuff. Anyone who thinks Burgundy cannot age is nuts. Served with a superb roasted Iberian pork, mushrooms, truffle and chervil.
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