The Auswine Forum

http://www.winetalk.com/forum/showthread.php?t=1015

My English isn't good enough to describe the sensation....

if you expereinced something like that and can help explain what happened, PLEASE do!

Serge,

If a humble Talbot can lead u into orgasm, I wondered what will a 1st Growth on a stellar vintage do Multiple "O"*

*Unlikely to happened becos of our physical shortcoming

Chow Chow wrote:Serge,

If a humble Talbot can lead u into orgasm, I wondered what will a 1st Growth on a stellar vintage do Multiple "O"*

*Unlikely to happened becos of our physical shortcoming

Chow, I saw a bottle of Grand Vin, Latour, $599 + tax, (US) in NYC, but....
coming to USA with $153 in the pocket, 25 years ago, prevents me for spending this kind of dough on the single bottle of wine...MAYBE one day I'll find courage to test my "multiple O" limits...but I am not mentally ready still.

Plus...it wasn't just Talbot, it was a MARRIAGE of that humble Talbot with particular FOOD! which made the trick....

The second wine orgasm happened with also very humble bottle of St Julien at Laperouse in Paris.
http://nocomments.com/1/Paris05/imagepages/image8.html
when the wine got in contact in the mouth with cheese, covered with some amonia rind.

Never in our lives we have expereinced something like that, just UNFORGETTABLE!...I don't have enough English to describe it.

Serge wrote:I don't have enough English to describe it.

Mercifully for all of us....

That's awesome Serge!

The only experience I've ever had close to that was a 95 LEAS Chardonay a couple of years ago, actually Valentines Day now I think of it : )

Matched with WA rock lobster, halved, and then smeared with a home made garlic and cognac butter, then grilled perfectly - if I say so myself since I cooked it.

The honey, spice and fruit from the wine trailed off into a sweetly spiced finish that seemed, to my palate, to meld perfectly into the next mouthful of lobster. The lobster in its own turn was full of robust rich flavours that left my palatecraving the next sip of wine.

We repeated the combination this year with a 97, and while it was sublime it simply didn't leave me reaching for a box of tissues like the first time.

DaveL wrote:That's awesome Serge!

The only experience I've ever had close to that was a 95 LEAS Chardonay a couple of years ago, actually Valentines Day now I think of it : )

Matched with WA rock lobster, halved, and then smeared with a home made garlic and cognac butter, then grilled perfectly - if I say so myself since I cooked it.

The honey, spice and fruit from the wine trailed off into a sweetly spiced finish that seemed, to my palate, to meld perfectly into the next mouthful of lobster. The lobster in its own turn was full of robust rich flavours that left my palatecraving the next sip of wine.

We repeated the combination this year with a 97, and while it was sublime it simply didn't leave me reaching for a box of tissues like the first time.

DaveL,
NOTHING matches "the first time" but...we are luckier than those who never expereinced this sensation at all.

Thank you for sharing your experience, I KNOW what you went thru!

1997 Filsell, followed by 1994 Meshach. The Filsell was just beautiful, especially considering the vintage, but the Meshach followed with something remarkable; the wine would show its quality and size, but remain quietly in the mouth for 5-10 seconds...then, explode!!! ...a chocolatey, dark fruit tsunami lasting another 30 seconds plus, followed by a persistent drawn out finish. Wow. Almost brings tears to the eyes. That was the first, thankfully not the last