![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicz8XZe_tk7SJ6Gt_sMxjVpu2tUVd9nct4E3mg8m_KR-zjtvqi2oTvafjs2FzhZPUXLZwCH_MRhcqIP0_mO8_csuHdt1klIlFgD1K2upyaMdEMibNo4mjf2uAXwfjB6REtORmThzQcz0g/s200/IMG_4507.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiFu612QgXomteWHg0bnB3oNXfg8mykGkVVtyv2bL-z0zcszfaVF2EGfkrY43C0iib6PAm4YnXLnre1aF9em1byq2Jtdds_Z73gVD7l3bgYdrheM62YWRmMcOBD8GuBH45ogF1R-ElJKQ/s200/IMG_4505.jpg)
2000 Château de Fonsalette Rouge - opened for 1 hour prior to serving. Initially a little muted but later showed some leather and game notes.
2014 Gaja Gaia and Rey - tropical fruits, very fragrant.
2000 Lynch-Bages - opened for 1½ hours before decanting. Very smooth with good acidity. Fragrant with smoky notes and sweet fruit.
2009 Château de Fonsalette Blanc - very fragrant nose, a little minty, almost like a chartreuse.
Full post on dinner is here.
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