+- WineBoard (https://www.wines.com/wineboard)
+-- Forum: TASTING NOTES & WINE SPECIFIC FORUMS (https://www.wines.com/wineboard/forum-200.html)
+--- Forum: Bordeaux (https://www.wines.com/wineboard/forum-18.html)
+--- Thread: please expand (/thread-5860.html)
- tomfd2002 - 01-02-2002
In reference to post-12-31-2001-: Could anyone please expand a bit. How it rates - Quality, How to best serve, Beat when served with whitch meals, etc... .Thank-you.
- Innkeeper - 01-03-2002
Serve it at 65 degrees. Check for sediment, and decant if necessary. Serve with simply cooked beef; steak, roast beef, etc. Will let someone else opine on quality. Haven't got a clue.
- tomfd2002 - 01-03-2002
Thank you for your input Innkeeper. I've been reading all the postings, and must say, it's been rather educational. I see opinions can differ without displays of superiority. That's good. Bucko, I printed your post 2152.I should have a selection like that,as soon as I win the Texas lotto. Later.
- winoweenie - 01-03-2002
HNY there Tom;;;;. When you expand on a post here, just add to the post already made. Saves a whale of a lot of clicking and searching. WW By the way the Carb is a nice well-made wine that normally is available 5-10 years of the vintage.
- Kcwhippet - 01-04-2002
Darn, my new diet has me cutting back on the Carbs.