White port vs Sauternes
Posted: 17:44 Tue 14 Oct 2014
My knowledge of Sauternes borders on the non-existant, but a mixed lot at Strakers last weeked included a 1947 Ch. Caillou.
Ullaged to mid shoulder, and looking very dark, my assumption was that it was shot, and gave it no value.
Having won the lot and got the bottles home, I've had a closer look at this bottle. Holding it up to the light, there is no cloudiness in the wine, which is a rich amber colour, rather like an aged white port.
So, a simple question - do old Sauternes get darker in the same manner that old white ports do - or should I prepare to use this bottle in the cooking?
Ullaged to mid shoulder, and looking very dark, my assumption was that it was shot, and gave it no value.
Having won the lot and got the bottles home, I've had a closer look at this bottle. Holding it up to the light, there is no cloudiness in the wine, which is a rich amber colour, rather like an aged white port.
So, a simple question - do old Sauternes get darker in the same manner that old white ports do - or should I prepare to use this bottle in the cooking?