Thanksgiving dinner with friends.
Before we left there were half a dozen wild turkeys relaxing in our yard. Seems that they had figured that the danger was over and they could afford to relax.
The heritage version at our friends’ house was less lucky. An incredibly moist bird, accompanied by a fantastic oyster stuffing and trimmings. The secret is dry brining apparently.
We opened with a Suenen Blanc de blancs grand cru Champagne. My first experience of the producer, but as friends were telling me how good it was, I was delighted to try. It was delicious, strong apple component., crisp and I sensed it could use a few years.
Cantermerle 1949
A UK import, I bought it five years ago. We babied it a little, it was picked up the previous week by my friend who took it to his house, so it only had to make one trip. Decanted half an hour before serving. The color showed little trace of age, and there was still fruit, but also spices licorice and a trace of halls cough drop. On the palate beautifully integrated, fine tannins and long layers in the finish. 95
The VCC 1979, was just about ok, a great nose but everything else was bunched up in the middle, and a medium finish. Having just done the vertical, and knowing how well Pomerol did in 1979, this was a little disappointing. 89
The Du Tertre 1979 was a sleeper at the time, and the geeks who know are constantly on the hunt for it. With good reason. Some of the power has gone, but there is a beautiful fruit component, leather and the beginnings of earth and forest floor. Although no great hurry, it is probably time to starting to drink them up, as it won’t get better. 94
