1990 Nuits-Saint-Georges 1er Cru

[mrdutton]

Well I took a brief break to teach my wife some cooking technique. She wanted me to show her how I thicken her stew for her. (She always asks me to do this!)

So I melted two tablespoons of butter, added several twists of pepper from the mill and a couple of pinches of kosher salt. Then three tablespoons of flour whisked in and allowed to slow cook until light brown. Mixed in one cup of the broth from the hot stew, whisking rapidly.

Slowly poured the sauce into the stew, while stirring the stew. Thus thick stew with a rich gravy. (But you all know this already.)

Any way the cork from the second bottle pulled with some difficulty, but I got it out in one piece. Still decanted through a brown coffee filter.

More red than brick, very slight brick color on the meniscus. A bit more tannic than the first bottle, but very nice mouth feel - decent acid content. Smooth, just wanted to let it linger. Still a hint of something earthy or leathery, but more of a fruit nose. Still the tannic finish with a slightly seemingly sweet after-taste.

Too bad this is my last bottle. I really am enjoying drinking this 18 year old burgundy. Went very nicely with the stew.

Considering how delicate Pinot Noir is, I'm really surprised that this stuff was pleasing to my palate at 18 years old, stored in less than ideal conditions.

[This message has been edited by mrdutton (edited 12-16-2008).]