We had a lovely evening at Rae & Webb (thanks Barb) exploring pairing of wine and food.....or is it food and wine? We explored what works and what doesn't and then I provided 'the foolproof' method for pairing wines to food, in restaurants and at home.
We also explored the Chateau Musar from 2000, which I anticipated to be suffering from 'Brett', but after preparation (filtering, aeration and settling) it turned out to be performing well. There was a slight Brett taint, but not enough to detract from the quality of the wine. It had a nose of figs, prunes, leather, dark tea, tobacco, black olives, earthiness, with black cherries, figs, damsons, chocolate & a little pepper spice. It had aged beautifully with a softening of the tannins and acidity to deliver a truly enjoyable drink.
The Brett was there, but it was slight with a little barnyard, mouse dropping scent, then the classic sticking plaster was there in the background, but not overpowering at all. A beautiful experience.
Enjoy your weekends and see you at the next event! Big Love Matt x
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