So, we had that bottle for a while, and I was pretty much certain it would be a goner -- no idea if it had been stored properly to start with (before us).
Also, I stopped drinking (completely) in january, so there was very little to drink in the house AND -- it's my wife birthday so she proposed we tried this one, because well, it's likely not going to be drinkable anyway!
We have a ham on the bone, so I cut some, just in case you know, better be ready! I also took the longest, best corkscrew I have (which is also the oldest obviously!).
I took the cork off, and I *very* hopeful there, because the cork was 1) whole, and 2) had some 'clean' cork left, but really like 5mm of it, so perhaps it was too late, but there was some hope to it.
Pouring it, well it was a bit on the honey side,that goe me a bit worried. First nose in was... not too bad, well it had been corked for 41 years so there was a bit of residue, but it wasn't *completely* gone I felt, it seemed to be wanting to clear too. First sip confirmed that, clearly in need of oxygen, a bit agressive for the first 1/2 second, then surprisingly mellow and light.
We left the glass there while we attacked the ham, and had another go a bit later and it did not only develop nicely, the 'kick' disappeared entirely and it developed beautifully in the mouth, pretty much the perfect vintage bordeaux aromas one come to expect.
A real nectar!
So I'm on my second glass, and definitely a bit on a high -- luckily tomorrow is back to the normal non-alcoholic regime, which I rather enjoy now -- but for that sort of bottle, I *had* to make an exception, didn't I?
On a side note, it is incredible to have such a 'time capsule' to reminisce with. In 1981 I was 11 years old, life was easy and simple.
Also, I stopped drinking (completely) in january, so there was very little to drink in the house AND -- it's my wife birthday so she proposed we tried this one, because well, it's likely not going to be drinkable anyway!
We have a ham on the bone, so I cut some, just in case you know, better be ready! I also took the longest, best corkscrew I have (which is also the oldest obviously!).
I took the cork off, and I *very* hopeful there, because the cork was 1) whole, and 2) had some 'clean' cork left, but really like 5mm of it, so perhaps it was too late, but there was some hope to it.
Pouring it, well it was a bit on the honey side,that goe me a bit worried. First nose in was... not too bad, well it had been corked for 41 years so there was a bit of residue, but it wasn't *completely* gone I felt, it seemed to be wanting to clear too. First sip confirmed that, clearly in need of oxygen, a bit agressive for the first 1/2 second, then surprisingly mellow and light.
We left the glass there while we attacked the ham, and had another go a bit later and it did not only develop nicely, the 'kick' disappeared entirely and it developed beautifully in the mouth, pretty much the perfect vintage bordeaux aromas one come to expect.
A real nectar!
So I'm on my second glass, and definitely a bit on a high -- luckily tomorrow is back to the normal non-alcoholic regime, which I rather enjoy now -- but for that sort of bottle, I *had* to make an exception, didn't I?
On a side note, it is incredible to have such a 'time capsule' to reminisce with. In 1981 I was 11 years old, life was easy and simple.
