“I want everyone to try the wines without being afraid of saying something they think sounds stupid. It’s just wine.” — Nicolas Sinoquet
The Bordeaux wine region, particularly the Médoc, is synonymous with grandeur, noted for opulent châteaux (castles) and prestigious wines. Wine producers contribute to this image, often dressed to the nines in perfectly tailored suits with colorful silk scarves gracing their necks.
While the rarefied atmosphere of Bordeaux may initially feel intimidating, the winemaking community, from my experience, is remarkably down-to-earth and approachable, fun even. So, when I was invited to a tasting and dinner with Nicolas Sinoquet, CEO of the fabled Châteaux Gruaud Larose, I jumped at the opportunity.
Seriously though, even if the company turned out to be stuffy (which was not the case), we’re talking a vertical tasting of 30 vintages from 2020 to 1919!
What an incredible (and rare) opportunity—to experience the century-long evolution of Grand Cru Classé Bordeaux in a vertical tasting. I wondered, will they stand the test of time?
Before the tasting and dinner, I sat down with Nicolas Sinoquet, CEO of this historic property, to find out the best way to approach an older wine, whether it be at an organized tasting such as this one, or at a dinner with friends at home or in a restaurant. What to expect, whether to decant, what to eat, and, if you’re lucky enough to
This Article was originally published on The Wine Chef
