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For my 60th birthday, my son gave me a bottle of 1999 Château Lafite Rothschild (that he charged to my credit card - oh, well). I don't know exactly when, but we'll probably drink it in the next year or so. I know it is just coming into its prime next year, and could easily age for another 20 or more - but I don't want to expire before it does.
So what's the best way to serve it? The merchant said to decant it, then pour it back into the bottle and leave it for an hour or so. Any other thoughts?
What (if anything) should accompany it? We will consume it at home with just the 4 of us (me, son and and our wives). I don't think we will do a whole meal, although I am tempted to have lamb with it. What would be good to go with it, whole meal or otherwise?
rlindsa
Follow Ups:
Well, did you taste it?!
Not yet! Waiting for an appropriate "occasion". New grandchild coming in Jan, so maybe then (when my daughter-in-law can enjoy it too, as she is not drinking during the pregnancy). Or retirement. Or just some day when we all feel "special".
rlindsa
It's the 1996, not the 1999.
Big difference! Robert Parker has said "Tasted three times since bottling, the 1996 Lafite-Rothschild is unquestionably this renowned estate's greatest wine."
Does this change anyone's recommendations??
rlindsa
This wine should definitely be starting its' prime years.
I'd take even more care in the decanting process. When you see that first bit of cloud, STOP!! Even if there is still a glass worth of wine in the bottle.
Stand it up for at least two days. I'd go 3 or 4, just to be certain everything has settled. Don't worry about the cork drying out in that small amount of time.
Be sure to let us know how it went.
I looked up current pricing on that bottle.
Your son is very generous with your credit card.
He paid (okay, actually I paid) "only" $1200 for it and convinced my wife (his co-conspirator) that it was "a steal" at that price! Online searches seem to substantiate his claim. Regardless, this is WAY beyond anything else I have ever had wine-wise. The rationale is that I only turn 60 once.
I hope I am worthy!
rlindsa
Compared to what I also found, most were at least $1500.It looks like he did some pretty serious shopping to find it at that price.
Please report back on the festivities that ensue. I can only speak for myself but I've not hit the jackpot with such a bottling as that and am interested in what you think.Best,
Mike
Edits: 07/06/11
Now you can tell your wife that you need such things on a regular basis.
You only turn 60 and one month once. Good bottle of wine. Etc..
She can do without that shopping trip.
On second thought, good luck with that.
....not for me, other than to take Bill's advice and stand the bottle upright for a day or so to allow the sediment to settle. Don't pass the bottle around once you've allowed it stand/settle and prior to decanting as you don't want to stir it all up again. If you want to pass the bottle around, wait until the wine is in the decanter.
Serve in proper wine glasses. I personally like the Riedel Vinum series and their Bordeaux and Pinot Noir specific bowls. Just don't serve in a tumbler!
Enjoy...I'm very jealous!
Mike
...of 1979 Lafite Rothschild when we got married in 1982.
We opened it about 15 years later and it was no good - over the hill.
Hope yours has been stored well - we moved twice during the time it was aging.
Don't wait too long.
And then decant it - drink it after a few hours.
I agree with Mike. And forget returning it to the bottle. In addition I would stand it upright for at least a day or two to let the sediment fall to the bottom of the bottle.
I use the more old fashioned method of decanting. Pour it into a decanter with a strong light on the neck so that as you slowly pour it without stopping until you will see the first bits of sediment or trace of cloudiness going through. Stop pouring into that decanter and finish the rest through a filter and funnel combination into a glass. I doubt the '99 with throw that much sediment. But, to me, even the smallest amount of sediment can alter the taste for the worse. I've had several bottles over the years where a person just poured it quickly through a filter and I still noticed the bitterness of the sediment. The wine should be as clear as possible after decanting.
As for food, I usually drink my best wines by themselves. Some wines shine better with food, but great reds need to be appreciated sip by sip, IMHO.
But to really do it properly, you should serve it to me!
Be gentle when removing to cork...not too gentle as in risk breaking it off, just don't pop that sucker out of the bottle. Ease it out. It's not very old so you won't likely have to worry about a weak cork, but you never know. I would decant it in a proper vessel by pouring it thru a filter-funnel/aerator. Not sure about putting it back in the bottle afterwards...I've never heard of that.Once the wine is filtered/aerated and is sitting in the decantor, pour a sip. Swirl, sniff and taste. This should tell you if it's ready now or if it needs to open more. Continue to taste small samples every 30 minutes or so over conversation and hors d'oeuvres (and a different open bottle of white...sauv blanc or chard) until you feel it's ready.
If you're trying to pair the wine with a meal and are trying to time it, figure to open the bottle an hour or two prior to when the meal would be ready. Most nicer Bordeaux (and many lesser too) need to open for an hour or two at least. Some Bordeaux needs even more time, like until the following day after opening for it to shine.
Lamb chops over real charcoal with a nice veggie relish of finely chopped corn/roasted tomato or peppers/red onion/etc. would be a great complement in my opinion.
However you do it, I bet it will be just fine. Enjoy!
Best,
Mike
Edits: 07/02/11
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