Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

WTN: Latour 1953

docsconz

By docsconz
in Wine

 Share

Recommended Posts

docsconz

docsconz

Posted
Posted

This wine too was brick red and still possessed a modicum of fruit. It had a slightly bitter finish. I do not have a lot of experience with wines this old. I preferred the 1959 Haut-Brion mostly because of this bitter finish. Otherwise, they were actually fairly similar. Both bottles (this was a 750 in its original tissue wrapper) had good ullage, although the cork of the Latour disintegrated on opening. Perhaps that was the source of the bitterness. The bitterness wasn't much, but it was enough to notice.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Link to comment
Share on other sites
 Share
Go to topic listing

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...