opinion requested

[barnesy]

Going to be serving salmon this weekend, probably prepared lightly spiced and grill panned. No exotic spices with anything on the meal. Was thinking of going with a 1999 Domaine Diochon Moulin-a-Vent Cuvee Vieilles Vignes. I had the 98 and here are my notes on it "dark ruby colour. Dark fruit on the nose. Soft, dark fruit on the entrance. A long, tannic finish with a long, earthy spice."

To me, this should work with salmon. On the other hand, I can also get a hold of a 1er cru burg for 10 bucks more from '98 from a producer that I trust for qpr.

Barnesy