Wine Spectator senior editor James Suckling is tasting the 2007 Vintage Ports, now in bottle, and thinks it's a classic vintage, comparable to 1977. He also thinks Ports need a long time in bottle to show their best, but understands that some will open them early. How long do you wait to open a bottle of Port?
I remember some great food-and-wine matches in my life, such as a roasted chicken with slivers of black truffle between the skin and meat with a vanilla sauce and served with a Domaine des Comte Lafon Meursault at Lucas Carton restaurant in Paris in the mid-1990s. Or, just thinking this morning in my pajamas, I remember tiny roasted birds in the kitchen of Alain Ducasse in Monte Carlo in the early 1990s with a bottle of 1971 d'Yquem.
It's hard to believe sometimes what some of us go through for an excellent bottle of wine.
My best friend from high school, my nephew and I drove down to Baja California, Mexico, over the weekend to pick up five cases of wine I bought there about 16 months ago. It was a wonderful pure Grenache made from 60-year-old vines in the main growing region of Los Valles de Baja California-Valle de Guadalupe. I bought a barrel of the stuff with three other friends, and we divided it up. The name of the wine is El Sueño-the dream.
I had been trying to figure out for months how to get my five cases of wine out of Mexico.
Wine Spectator senior editor James Suckling tastes some aged California reds from Ridge and Freemark Abbey. He finds both wines impressive, and himself nostalgic.
Wine Spectator senior editor James Suckling is looking forward to 2010, and offers five predictions for the world of wine.
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