Salut/Hi John T,

le/on Thu, 6 Nov 2003 09:30:00 -0800, tu disais/you said:-

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.

That's odd.
We had the 90 Dom at a dinner two years back and felt it was opening up and
was stunning, packed with bisquit and length.

I had a bottle too for New Year's Eve celebrations 1999/2000. I'm not
experienced enough with this wine to know if it had more to show, I liked
it very much, btw. However, this IS a mag, and a mag does have the
reputation of taking longer to come round.

That said.... here's a poser - if it's true that a mag takes longer to come
to maturity, does this apply to champagne? And if so, doesn't that blow the
theory that it's to do with slower oxidation due to the increased
volume/opening ratio out of the air? One thing one can guarantee, is that
there's NO oxygen ingress into champagne.

BTW, moving house soon after 25 years in this Victorian pile, only 65yds
around the corner.

What FUN!!!! (;-))

So a lurker for a bit

Lurk well. Good luck with the move. What price Arcadia now?

--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.