TN: Yquem 1967-1990

Tom's post on old Sauternes brought this tasting to mind. I don't want to take up space here but take a look at

https://www.wineberserkers.com/t/yquem-1967-1990/147150

[Jenise]

Wow, that was quite a tasting. Reading it, I was frankly almost more interested in the food pairings than the wines themselves. Back in the early 90's the Wine Spec had an article about an all-Sauternes dinner prepared by Wolfgang Puck at Spago. The usual suspects of the time (Bipin Desai, etc) were all there and something like 24 or 30 wines were served. It intrigued me to attempt something similar at home, though none of my wines were aged, just for the challenge of trying to create savory matches for sweet wines, something that offhand didn't compute with me at all. I remember my favorite course, a copycat version of one of Wolfie's dishes, involving lobster and lentils du puy.

So what's a sensible point at which to begin drinking Yquem in 375? I picked up a 3-pack of 2009 several years ago, and somehow also acquired a couple of 2006s. Start at age 20?

(My Sauternes/Barsac experience has been limited to relatively young wines, mostly in restaurants, with the exception of an 83 Climens gifted to me in 2003 by Lou Kessler -- IIRC, it was a 750 he brought to an offline that didn't get opened, which he -- with his characteristic stunning generosity -- sent home with me. We finally opened it about a decade later and it was glorious, but presumably Lou thought it'd be ready in its 20th year....)

'83 was a great year for Sauternes and Barsac. I never had the Climens but '83 Rieussec was glorious.

-Paul W.

1983 was a superb vintage for Sauternes/Barsac. Sadly I am down to only a couple of bottles of Suduiraut. There were other good vintages in the 80s though - 86 was very good, and 88,89 and 90 were excellent just as they were for red Bordeaux. You find good bottles in odd vintages from time to time as well as from outlying areas like Saussignac, and IIRC I served Jenise a 93 Loupiac once that was surprisingly decent despite being from a poor vintage (1993)

[Jenise]

I've honestly never had a bad vintage of Sauternes. Some are more forward, some more honeyed, some more overtly botrytised and some leaner and more lemony--I've loved them all. In fact, I may even have a penchant for the less-rich 'off' vintages, since I don't have the sweet tooth most do.

I agree about the RS levels. That' why I also enjoy the Loire - and a Vouvray Demi-sec is something I often like more than a Moelleux.