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+--- Thread: Chateau Lafite Rothschild (/thread-20723.html)
- Phillip - 07-04-2000
Can anyone help me with some information? I have a bottle of 1972 Chateau Lafite Rothschild. I would like to know the optimum time for consumption, how long it needs to be decanted before drinking, and what types of cheese are best accompanied by this vintage? Any help would be most appreciated! Cheers!
- Bucko - 07-04-2000
72 was a disasterous vintage. This wine was dead 15 years ago.... sorry to say.
Bucko
- Phillip - 07-04-2000
Thanks for the information Bucko, as disconcerting as it was. Too bad, I was saving this bottle for a special occasion, like my first son's baptsim this weekend. I also have a bottle of mid-80's Heitz Cellars Martha's Vinyard Cabernet Sauvignon and would like to know whether this bottle is still good.
- winoweenie - 07-04-2000
Phillip, welcome to the board, One out two `aint bad. IF the Marthas` is 84,85,86, or 87 you`re in luck Should be great if properly cellard. Bucko told yopu like it is on the 72. El-Stinko. The whole vintage including the Latour. Winoweenie
- Phillip - 07-04-2000
Thanks for the info on the Martha's Winoweenie! How long should it be decanted before drinking and what types of cheese are best served with this wine?
- winoweenie - 07-04-2000
You still haven`t said the vintage. I prefer not to decant wines that are over 10 years . If sound, yhe wines will develop in the glass and you can follow the nuances lots better. Air tends to destroy some of the more fragile wines that without decanting would give lots of drinkin` pleasure. Wines younger than 10 years normally benifit from 1/2 to an hour of decanting depending on the quality. I love St. Andre, Gouda, and aged Cheddar depending on the strength of the wine.Have Fun. Few things can obliterate a super Marthas`.Winoweenie
- Wallace - 07-12-2000
Are we talking decanting or breathing here? One decants a wine only if it is throwing sediment and one lets a wine breathe only if it stinks; which almost never happens in this day and age. Why does it always taste better after breathing for awhile? Because you've already tasted it and your palate isn't shocked on the second time around.
Letting it breathe was introduced back in the days when they were still topping with olive oil and most anything else they thought would keep oxygen off the wine until it was ready to drink. All of this started before the cork which, as it turns out, is another expensive habit/tradition.