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Pastimes : Wine You Can Enjoy @ Under $20 -- Ignore unavailable to you. Want to Upgrade?

To: MoneyPenny who wrote (491)	12/21/2006 7:45:31 AM
From: carranza2	Read Replies (1) \| Respond to of 1277

I am in a somewhat similar conundrum. A friend gave me a bottle of a St. Emilion from her deceased father's collection. The label is a mess, but I have been able to determine that it is a Destieux Grand Cru. The year is impossible to read. The label is black. A bit of very cursory research indicates that Destieux used white labels until perhaps 1988 but also used black labels in that year. Her father died in 1993, so the wine is probably a 1988-1993 vintage. He was very knowledgeable. I've had incredible wines from his collection, wines such a 1991 Lynch Bages and a 1989 Cote du Rhone, a Rotie, if I recall correctly, which was the single most memorable wine I've ever had. Anything from his collection is likely to be superb. If the label is too damaged to show it, is there any other way to determine the vintage year? Any thoughts on Destieux? I rarely drink Bordeauxs so my fund of knowledge is tiny.

To: MoneyPenny who wrote (491)	12/21/2006 1:40:32 PM
From: SG	Respond to of 1277

Thanks, That is very helpful. "Very complex wines I think are best appreciated with simple dishes that highlight the wine and simple wines, vice versa." This statement is also helpful for me to keep in mind and not anything I have thought of. Of course, most wines I drink are simple and would therefore require "good" meals, LOL. Na Dzorovnia, As they say in the old country. SG

To: MoneyPenny who wrote (491)	12/21/2006 11:23:15 PM
From: Mark Marcellus	Read Replies (2) \| Respond to of 1277

Very complex wines I think are best appreciated with simple dishes that highlight the wine and simple wines, vice versa. FWIW, this may be true in many cases but like "red wine with meat, white wine with fish") it's not true in all cases. In the case of a St. Emilion, I'd shy away from going overboard on the complexity. While St. Emilions tend to be forward and fruity (by Bordeaux standards anyway) they can also be somewhat understated and could be overwhelmed by an overly complex dish. My inclination would be to go with something grilled with a bit of flavor. Steak certainly works, but you could also go with tuna or swordfish, maybe with a mustard based sauce of some kind. I would avoid any spices outside of the standard French pantheon. I haven't had this particular wine, but I am very fond of St. Emilions in general - it's one of the few regions left in the world that consistently produces affordable, quality merlots. (And the fact that the WS is lukewarm towards it is probably a good sign). Once you do drink it, I'd be interested in hearing what you thought of it. Edit: I see I inadvertantly replied to MP. In case it's not obvious this was meant to be a reply to the question posed by SG.