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+--- Thread: parducci wines (/thread-20126.html)
- fedup1 - 07-24-1999
I have some 1988 Parducci Pinot Noir. Any good? Worth drinking or should I use it for cooking.
- Jerry D Mead - 07-25-1999
If it has been well-stored (below 70 degrees and on its side), there's a good chance you could have a lovely taste experience.
My advice with wines you're not sure about is always the same...plan a meal that will suit the wine (a roast chicken, a grilled pork or veal chop, a piece of salmon)and pull the cork...but always have a younger bottle on hand as a back-up, so that you and your guests won't be forced to go wineless should the wine not be showing well. JDM