1964 Red Bordeaux

[hotwine]

As I remember the '64 Bordeaux, they were very nice indeed; not a premium vintage, but quite enjoyable. Although I'm not familiar with your particular St Estephe, suggest you honor it as a fine old wine by serving it with a hearty beef dinner - a chateaubriand, or large sirloin, with the usual trimmings. An excellent appetizer is escargot sauteed in garlic butter and about 1/4 cup of the wine. (That same sauce works well over the beef, too, if sauteed mushrooms are added.)
Would not recommend you drink the wine without food - it needs to accompany the meal itself. Also, to avoid breaking up the cork with a conventional corkscrew, suggest you use a gas-powered cork popper that injects gas/air into the small space below the cork, and forces it upward and out from below. They are available at most wine shops, or can be ordered through catalogs. I'm looking at a catalog from Int'l Wine Accessories that lists a cork popper for $24.95 (1-800-527-4072 or www.iwawine.com)
After going to the trouble of preparing such a nice dinner, you won't want to risk disappointment with the wine, so stop by your retailer and ask him/her for an inexpensive 3d growth Bordeaux to have as a back-up. For $20-30, it would be cheap insurance.
Best wishes.