It is far from my intention to use this website to inflict pain but, having mentioned last night’s Bouchard Père et Fils ancient burgundy dinner in my comments on David Graves’s comments on Dan Berger’s comments in pH levels in classic wines, I feel I should give a few more details of it. Those of a jealous disposition, look away now.
You may remember my account of a similar dinner in Beaune last autumn described in Drinking in history, in a bottle. When Joseph Henriot took over Bouchard in 1995 he was left a cellar full of rare and ancient...