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CHATEAU LYNCH BAGES -1939-PAUILLAC

Last Post 06-29-2008 07:54 AM byOlivier. 5 Replies.

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Olivier

Grape Picker

Posts: 5

06-27-2008 07:17 AM
I just came accros a bottel of Chateau Lynch Bager 1939 which I would to open for a nice little 14 course dinner with some of my dearest friends. Would it still be appropriate to drink at this age? I always have been lucky with several wines up to 1945 but this is a few years older and about 15 years have passed since we oppened the 1945 bottles. It should be served with the main course wich will be a nice Filet de pintade with Champagnecreammousse Caramelised Mushrooms and Gratin Dauphinois. Followed by a nice Cheese plate to finnish the bottle at ease. what do you guys think? is this a good idea? I also have bottle of Chateau Callon Segur from 1929 who would in the very near future also be cracked over a nice dinner but we haven't found a dish that would go nice with it yet. so any info or ideas about this please let me know kind regards Olivier E-type

Eric White

San Ramon, CA
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Advanced Sommelier

Posts: 9624

06-27-2008 01:05 PM
Olivier, welcome to Vinocellar, quite the first post! I have no experience with this particular vintage, but there is only one way for you to find out - open it and see! Just be prepared with a backup bottle of something in case the wine is no good. Please post the results after you open this, I and many others here are fascinated by old wines such as this.

2008: the end of an error

saut

Barrel Filler

Posts: 1107

06-28-2008 09:42 PM
Sounds wonderful! I bet the Calon Segur, if well stored, should be quite fun, but I don't know about the '39. In 25 years shopping for wine, I have never seen one. The liturature says that the only decent vintages of the 30's for long aging was 33 and 37, maybe 34. It is a very rare bottle indeed, being bottled during the war. Even if the wine was only just drinkable, I would think of those people struggling to hold on to their sanity in an occupied country, trying to maintain their traditional livelyhood, and drink a toast to them! By the way, pintade sounds great. Where can you buy them?

saut

Barrel Filler

Posts: 1107

06-28-2008 09:43 PM
Sorry to repeat, but I'd like to see the menu, too!!!

Olivier

Grape Picker

Posts: 5

06-29-2008 07:39 AM
I think it pintade might be called guine fowl in english

Olivier

Grape Picker

Posts: 5

06-29-2008 07:54 AM
the 14 course menu is as follows variety of frech small vegetables with tappenades and quaille eggs Beluga Caviar with dressig of choice Carrot velouté with small bread Trio of Salmons with according cream sauces accompanied Ravioli with pesto a Parmesan cheese Chilled Galia Melon with Portmousse and Italian ham Kangourousteak with Foie Grass filling and Courgette purée Sorbet of Grand Marnier Pintade in Chamapgne cream Muchrooms and Gratin Dauphinois Cheese plate Chocolate Mousse Rosemary flavoured Applepie with Virtuoso Icecream Coffee or Tea with a selection of Pierre Marcolini Chocolates and Jules Destroopere Biscuits Spirit to choice (pousse Café) All sauces tappenades, purées, ice creams, pies are home made by myself during dinner. the entire menu is accompanied by Champagnes except for the main course and the cheese plate who will be accomanied by the wine in question. This is only about 8 to 10 hours at the dinning room table and I do this kind of dinners once a month. hope this opens your appetites

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