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

Thanks in advance for advice

Gordon