1990 Dom Perignon

As it happens I've got a mag of this (cadeau from my brother) from your
comment, I'd guess it should be left a while yet. Agree?

I agree. Leave it 5+ years.


Interesting. Actually the problem with an unsweetened sorbet is to end up
with a decent texture. How d'ya achieve it?

Periodic mixing as it is freezing results in a granite that is made up of quite
small crystalls of flavoured ice - not as smooth as a sorbet in which you have
mixed sugar, but then it serves the purpose of cleansing the palate much better
and any shortcoming in texture is easily forgiven.


Talbot - I love this house - rough and ready,

I always have slight reservations over Cordier.

Ahh - a house that produces some excellent ageworthy wines - Talbot, Meyney,
Grand Puy Ducasse, a good selection of Sauternes.

Good trivia question - when did they last use the oddball bottle that looked
like Haut Brion? I think it was early 70s.


The last flight was served with a wild mushroom and cheese tart which in my
opinion admirably served the wines.

Fascinating, any idea what cheeses were used? I find that Gruyère, Cheddar,
Parmesan are all cheeses which go very well indeed with red Bordeaux. And
I'd hesitate to argue with Dale over wild mushrooms.

It was Chevre and mixed mushrooms including chanterelles. Delicate flavours
that didn't affect the wines.


Actually I'd hesitate a long time before serving Sauternes with apple tart.

I wouldn't do it. IMNSHO, Sauternes do not improve by being drunk with food,
though many tolerate it passably.