Any thoughts/recent experience with these two wines?

What was the time in the decanter for the 2011 and the 2012?

That is exactly why he won....look at the people surrounding Hillary. Just a rehash of Obama...more of the same...for better or worse, at least half of the country wants something different. It remains to be seen if it will be better...hard to imagine it will be worse

jckba on Fri Jun 10, 2016 2:30 am "It would have been useful if you had posted links to the different labels so that we could be sure we were talking about the same pair of wines but I was able to find 2 different labels on the Monsieur Touton website where the first link is the 5th growth Marg...

What is the difference between Chateau du Tertre, Margaux and Chateau du Tertre, Vin de Bordeaux? Are they the same chateau?

Of course the classic, most "Miami" of all...Joe's Stone Crabs. No corkage fee. Go early and there is little to no wait. And, if you can't/don't want to wait at Joe's, just around the corner is Smith and Wollensky. You do not need a reservation to eat outside and it may be the most breatht...

Is the 2012 Leoville Las Cases already ready to drink?

6 hr slow ox then quick double decant to get rid of a ton of sediment.....lots of dark fruit and fine tannins...great bottle that tasted younger than its 20 yrs and still has a lot of life left!

Any recommendations for prepping a 1995 Château Calon-Ségur?

So after an 8 hr Andouze, I simply had the wine decanted. Initially, the nose was muted and the tannins predominant, but over the course of two hrs the truffle, chocolate, and saddle leather flavors were nicely integrated. Overall, a very enjoyable wine.

Would like prepping suggestions. I am planning to Andouze for 8 hours then quick double decant to deal with sediment and then bring to restaurant.

Here is a description of the process from Bruno Borie the owner of Ducru-Beaucailou: 1. Careful removal of the bottles from the cellar: the bottles are placed in an upright position, transferred to the re-conditioning room and stood up (4 to 12 hours) to facilitate the precipitation of any sediment ...

1986, 1988, and 1989

Got an e-mail for 1980's bottles recorked by the chateau, guaranteed not to be corked. Any thoughts, the wines were about $175/bottle