Drinking a 34 Year Old California Cab
Last week Terry and I decided to open a 1978 bottle of Ridge Cabernet Monte Bello. There were some questions as to how and where the bottle had been stored for all those years. The label was stained. The top looked a little encrusted. We debated whether we should do it. This could be a disaster. It wasn’t.
It was spectacular! All the fruit, tannins and acids were still there, but seamlessly blended together like a regal old Bordeaux. Fantastically smooth in the mouth and perfect for the steak, potato, and salad that we prepared to go with it. It was etherial.
Aged wines are a different thing. Most people never get the chance to taste an aged wine like this, and it’s a wonderful thing to experience. And look at the sediment that was left in the glass! You can avoid that by carefully decanting the wine first, but it isn’t necessary.
Are we offering aged wines like these in our gift baskets? Well, not regularly. But call if you want something special. You never know what we might have lying around.
(Little known fact: did you know that the winemaker of Cristal Champagne says it should be held 10 years before drinking?)
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