Anne-Marie Simard wrote:Dear wine guru,
thank you for answering my question. Mmmmm... Everybody seems to recommand beef or lamb.
That wine is not distributed in Quebec so it was harder for me to get a reference...
Do you think we should drink this wine now or wait a couple of years??
My reccomendation is drink it now. Too early is better than too late. But what you might do is open it in the morning of the day you plan to serve it. Take a wee taste. If it tastes wonderful, put the cork back in and wait for dinner. If it's a little tight in the taste--that is, the smell is big but the taste is small, pour about an ounce in a 'decoy' glass. The wine in the bottle, with the newly enlarged surface area exposed to air will oxygenate throughout the day. Meanwhile, come back and taste the decoy from time to time. That will tell you how the wine in the bottle's doing, which is fun. If at any point you think the wine's already perfect (not too tannic, shows lots of fruit), throw the cork back in: it's ready for dinner.