1999 Domaine Marquis d'Angerville Volnay 1er Cru

Dinner last evening was a braised beef roast with some of the first fall root vegetables from our garden. We used a much simpler wine in the braise (2004 Bourgogne from Jadot), as I could not bear to give up a cup of the Volnay.

I normally prefer not to decant Burgundy (this was opened in late afternoon for an early evening meal), but when we sat down to eat it was still so tight that I quickly grabbed a wide bottomed decanter. After a time there was enough fruit to complement the rather rustic, earthy elements of the wine and make it a good partner to a rustic meal. It was only after another hour to 90 minutes in the decanter that the flavors of the wine truly opened up to match the aromatics, but such is Burgundy.

[Jenise]

Doug, glad to see you jumped in and are posting already! Pull up a stool, stay awhile....

But hey, good choice re saving the Volnay for yourself and sacrificing the Jadot to the pot. Sounds like a good bottle...hope you have more with which to allow more time (either in the decanter, or on the shelf awaiting a better day).

thanks for timely notes, I have a couple, was contemplating opening, maybe I better wait. Welcome to WLDG