On Wednesday, November 27, 2013 10:47:54 AM UTC-5, Gordon MacPherson wrote:
> I have been given a single bottle of 1996 Roumier Bonne Mares. When I looked
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> up the price I nearly fell off the chair (the donor does know what she has
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> done). It has been kept in a Eurocave till now, and I have it in my own
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> temperature controlled "Cave". It is said to be ready now, but when would
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> Bourgogne experts think it would be at its peak. And secondly, how to serve
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> it - on bended knee with bared head, on its own, with food (if so which
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> dishes might best complement the wine).
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> Thanks in advance for advice
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> Gordon

You have a beautiful bottle of Burgundy and I would suggest a few things. I rarely decant Burgundy, allowing it to develop in the glass is one of the intriging parts of the Burgundy experience. Enjoy it with food. Burgundy is wonderful with a variety of dishes but seems to sing with duck, mushrooms, roasted meats including poultry, or cheese. Enjoy and please post a note on the wine when you drink it.