4 French regions

Dinner at Bâtard.

1996 Egly-Ouriet, dégorgée en juillet 2005 - color was pretty deep, nose was very caramelized, with sugar cane notes. Maybe a little too ripe and oxidized. But really fragrant and almost floral. Acidity was actually OK at the end.

1953 Huët Vouvray Le Haut-Lieu Sec - tons of toast on the nose, with lots of bee pollen, a bit of acetone. Very lovely. The minerality came out with the monkfish, and was slightly unpleasant but with a little honey. More than 2 hours later there were coffee notes on the nose. So interesting.

2011 Clos de Tart - opened 2½ hours prior to serving. Still pretty young with tons of herbs on the nose. About 45 minutes after decanting the nose of pretty fragrant, with black fruits and potpourri notes.

1976 Jaboulet La Chapelle, rebouché en 2016 - decanted 45 minutes after opening and served 15 minutes later. Minty and forest notes, with lots of black fruits and some smoke. Acidity was relatively high. Not bad at all.

Full post on dinner is here.