Hi Anders.
On Sun, 15 Feb 2009 22:05:16 +0100, "Anders Tørneskog"
> wrote:

>Hi Ian
>Maybe this tells you something:
>http://www.terroirdauvergne.com/Prod...roduit0237.php

Not too much because what I can't do is to get my head around the
marriage between the three major components. I know Bleu d'Auvergne
very well, as we only live about 25km from the Corrèze Cantal bordr,
so there's a lot of overlap between the two departments and regions
and it'sone of the blue cheeses on offer in 99% of the local
restaurants.

>As to the Bernkasteler Doktor Kabinett 1973 I believe that the vintage was
>less than spectacular..., anyway the Doktor is wildly overrated... :-)

I'm tempted to say "so what?" I bought about 65 bottles on offer at
99p a bottle, and put about 4 dozen into auction where I made a very
tidy profit. I did keep a few back and therefore knew the wine very
well - Remember this was in about 1978 or so, and at that time I
didn't know THAT much about wine. However I knew enough to make
sufficient money from the sale to pay for a trip to France.

The point of my post was not the intrinsic quality of the good Doktor
or the vintage about which I agree with you entirely. The point was
that this was a wine I knew pretty well, which was destroyed by a
chicken liver pté. As to whether the presence of that ingredient in a
dish flavoured with Bleu d'Auvergne would have been responsible for
the effect on the wines with which it was tasted I don't know, it is
relevant only in that I WAS able to put my finger on something that
was to me at the time an enltirely unexpected mismatch.

May i remind you that I said:-

>> As to what component made the wines taste odd, I have a suspicion it might be the chicken liver.

THAT was the point of the post. No one else - in a week - had fingered
the chicken liver.

--
All the best
Fatty from Forges