’71 Clair Dau Chambertin Clos de Beze - when the weather is warm I like drinking champagne while cooking, but when it’s cool I like drinking red burgs. It’s been quite cool lately, so last night while making some sauteed chicken and mixed mushrooms I popped and poured this fantastically aromatic wine. Perfectly clean fruit with a lot of nuances and complexity. I love the combination of drinking wine while smelling cooking aromas and then drinking the same wine while eating the preparation. Great length to the wine and a perfect match to the aromas and taste of the food.
The one unusual thing is that the bottle itself looked to be much older than the vintage. Maybe Clair Dau was recylcling bottles back then? Staggering minus
Tonight the Country Squires get together for Krug, DP, Richebourg from DRC and Leroy, and La Landonne. Will post notes as soon as my hangover wears off.