Reply to "Dinner last night. '78 Pommard-Epenots, '66 Lafite, '85 Beaucastel, '02 MP S2, '88 Suduiraut"

That was the order. The Pommard was served with lightly Cajun-spiced lobster tails. The Lafite and Beaucastel were paired with rack of lamb, wild rice, and broccoli rabe. The S2 was served with a cheese assortment and the Suduiraut with Macadamia Brittle Ice Cream with raspberries.

I agree on the Suduiraut not being quite rich enough. I've had a number of vintages of this wine and like a little more stuffing in it. My all-time favorite Suduiraut is the 1970.

Just one more sip.
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