skwid
Wine Connoisseur
Posts:5452
 | | 01/02/2003 4:27 AM |
| | I purchased this for $280 at auction mid 2002. This is the second bottle I've had of this and both have been outstanding. Drunk out of Riedel Somm. Sauternes stems with seared Foie Gras. Color is slightly darkened gold. Lots of butterscotch and honeyed fruits. Some Botritis flavors. Absolutely fabulous, I've got to get more of this stuff. I think this wine is drinking great right now (a friend said there is no time too early to drink Yquem, it is always good). I liked this better than the 1967 Yquem I had last July. | | | |
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ItalianWino
Grape Fermenter
Posts:619
| | 08/15/2003 2:44 PM |
| Sqwid,
When you drink aged Sauternes (d'Yquem or otherwise) what other foods do you pair it with besides foie gras? Do you think white chocolate is a mistake? I think some fresh fruit would work. (peaches, pears). Thanks for your thoughts.
IW | | | |
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JonesWineNo1
Sommelier
Posts:8568
| | 08/15/2003 2:59 PM |
| | I think aged Sauternes is best on its own. Some fruit tarts work ok (meyer lemon, pineapple, nectarine, and of course tarte tatin). | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 08/17/2003 11:48 PM |
| But NEVER chocolate or any ice cream. The chocolate overwhelms the sweetness of the Sauternes and ice cream pretty much freezes your tasters.
My second favorite pairing with Yquem is Roquefort cheese. | | | |
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love_cab_chard
Master of Wine
Posts:12497
| | 08/18/2003 12:14 AM |
| | Yquem rules... | | | |
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Eric White
San Ramon, CA
Advanced Sommelier
Posts:9247
| | 08/18/2003 1:38 AM |
| Quote:
My second favorite pairing with Yquem is Roquefort cheese.
But what about Turbot with Doouch sauce?   | | | |
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futronic
Toronto, Canada
Wine Bottler
Posts:3214
| | 05/17/2005 3:51 AM |
| | From 750mL. Honey-gold colour, but not quite amber. Aromas of lanolin, spice, honey, orange rind, dried apricots. Full-bodied, unctuous wine that is very, very complex. Honey, apricot, peach, white flowers, orange blossom, and a bit of caramel. Long, long finish that goes on for minutes with honey and apricot notes. My first d'Yquem, and it was everything I was expecting and more. 97 points (05/14/2005). | | | |
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ItalianWino
Grape Fermenter
Posts:619
| | 11/28/2005 12:30 AM |
| I will be having the '83 for the first time next week and I will certainly post my thoughts. The color is absolutely perfect. It came from a pristine source (OWC 54 degrees since release)
IW | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 11/28/2005 3:30 AM |
| IW,
You're in for a treat. This vintage has been my wife's favorite for the past five years.
Just make sure you don't serve it too cold. | | | |
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ItalianWino
Grape Fermenter
Posts:619
| | 11/28/2005 3:56 PM |
| David,
In your opinion, what is the ideal temperature the '83 d'Yquem should be served at. I may just bring a thermometer.
IW | | | |
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Fred
Wine Thief
Posts:2673
| | 12/02/2005 1:26 PM |
| | I was just telling Davidn this was my first Yquem. The flavor of this wine is still vivid in my head. Simply auesome! Huge buttercream, preserved lemon, citrus, honeysuckel, and carmel. Seriously good. | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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skwid
Wine Connoisseur
Posts:5452
| | 12/02/2005 2:48 PM |
| | ItalianWino, I'm not daivdn but I'd serve the Yquem at 65 to 70 degrees F and drink from there. The best bottle of the 1983 I had was served at about that temperature right out of the bottle with the Foie Gras and then the second half of the bottle was served after sitting out for about 1.5 hours. The second half was even better than the first half of the bottle. | | | |
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ItalianWino
Grape Fermenter
Posts:619
| | 12/05/2005 1:44 AM |
| James,
I was just getting ready to start a TN thread and then I saw yours. I had this wine a few days ago, and while I did not give it 98pts I did give it 95pts. Our bottle was extremely elegant with large amounts of apricot, creme brulee, a touch of cinnamon and I agree with the toffee element that you found. By far the best part was the finish. It lasted for 60+ seconds. I would haven given the same score as you if our bottle had a little more rich botrytis. This is truly an elegant form of d'Yquem. I think this wine will even be better in 5yrs time. BTW thanks for your TN. The vintages I have had so far are the '59, '67, '70, '83, '90 and '97. I hope someday to try the '01.
IW
Here is James S. TN:
This is so yummy! Just finished a bottle with some Bordelais. Yikes. It is so rich and sweet with marvelous dried pineapple, honey and toffee character and incredibly fresh acidity. It is dense and thick yet bright and refreshing. It lasts for minutes on the palate. Get a bottle! 98 points. It was served at the Wine Experience this year. What a treat, as always. | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 12/10/2005 10:40 PM |
| Skwid, you know your temperatures! And yes, you are not me but (and that is a good thing)... you da man! Hell, most of everything I know about wine I learned from you.
Any Sauternes doesn't want to be served "cold". The colder the liquid the less of all the nuances one will taste. The 60* start-out temp is fine but to really start enjoying the wine the liquid should be approaching 68, maybe even 70*. Imagin sticking your finger into a jar of honey. You wouldn't want that cold. The nectar of "death transformed into gold" (as Yquem's new CEO Pierre Lurton puts it) is most enyoyable at the same temperature one would serve a glass of Louis XIII. | | | |
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