A friend has given me a bottle of wine with which I'm not familiar at all. It's a 1982 Puisseguin-St-Emilion, Chateau du Roc de Boissac. I've got no idea how well it's been cellared, or whether it's turned to vinegar by now - so does anyone know anything about either the chateau, or what the wine (which is a 'grand vin de Bordeaux', but not a classed cru) might be like? I'm betting that for the quality I imagine it is, bottles from the mid-'90s are drinkable now. So what's that mean for an '82?
There was no question but that it has to be drunk very soon; the only question was whether it would be worth drinking at all... I've been looking for an excuse to make a big rack of lamb, or maybe a crown roast, and I hope this bottle will do nicely.
Hmmm, I think I'll try a mustard, herb, and breadcrumb crust, if I can find a recipe that will be subtle enough to not drown out the natural flavour of the lamb.
overpower the lamb nor the wine. The heat of the mustard seems much softened by the roasting and acts to brown the crust of the meat. I second Lord A's advice to always have a back-up bottle. All the best R
...The good wines in my 'cellar' are mostly white wines and stickies these days, but I always keep a few interesting reds around; in any case, I'd never open an unknown quantity like this bottle without a parachute of some sort! That '97 Segla is about ready to uncork, methinks...