Jenise wrote:To go with peanuts, hot dogs and potato salad as requested by the birthday boy for dinner al sofa while watching UCLA get trounced by Florida:
1987 Mondavi Cabernet Sauvignon
Sturdy nose of blackberry, plum and cigar box, but less thrilling in the mouth. Very monotone and lacking in depth.
1966 Palmer, Margaux
This is more like it. Lovely spicy nose with licorice, cedar and mincemeat pie notes on juicy boysenberry fruit. But at the end of it's life--the wine started out well but just kind of gradually faded away as we drank it.
Jenise wrote:Rye bread? Marmite? Can't say those notes are familiar to me, but I think I get what you mean by marmite--that it's the same note I call 'soy sauce' when I complain that a wine is too old. It's where a pinot might as well be a cabernet which might as well be a zinfandel for all I can tell at that point. It's just a mud of a wine, still wine and not oxidized or anything, but murky colored and devoid of most varietal character.
Re the Palmer, I've only had a few 66's, but pretty much 100% good luck with the ones I've had and with Pichon Baron topping the list. Can't wait to read notes of the tasting you're amassing wines for. When's that going to be?