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where the meat is slowly cooked in fat for a long period of time
so these steaks tend to be thicker and heavier for the same width cut
This extraordinary vintage is half chardonnay and half pinot noir
The beef short ribs (bone in)
this is a very pretty if somewhat atypical wine to enjoy over the next few years
Haut Brion 1978 CNY where the meat is slowlyIn decline, this wine seems to have become kinkier and weirder as it has developed over the least 5 6 years. The color is a dark plum, and the nose offers up a very sweet nose of rotting vegetation, melted asphalt, and autumnal leaves. The wine shows plenty of amber at the edge, and the finish seems to be losing fruit and showing more tannin and acidity. This wine seems to be in major decline. Anticipated maturity: Drink up. Last tasted, 11 02. WA 86
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