After 10 days of no wine consumption -- the result of the absence of
Jean followed by a cold -- we celebrated my return to good health with a
dinner that consisted of duck salmis (Ian Hoare recipe) served with
mashed potatoes and a bottle of:

1993 Louis Jadot Gevrey-Chambertin Clos St. Jacques
nose: initially, a bit meaty and herbal, turning cedary with licorice
palate: medium body, good acidity, beef blood, good fruit, cedar, minerals

This was a bottle picked up at a charity auction last year. It wasn't
the greatest match with the salmis, but was quite open and very
appealing. If I had any more, I'd drink it up over the next 5 years --
no hurry, though.

Mark Lipton

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