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tomfd2002 · 01-02-2002, 08:33 PM,

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, 08:08 AM,

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, 05:31 PM,

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, 07:03 PM,

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, 07:59 AM,

Darn, my new diet has me cutting back on the Carbs.

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