took the bottle to local restaurant... pop and pour and was drinking really nice!
taste and nose of blackberries, tobacco and honey. the fruit and tannin were still in check and was drinking more like 20 yrs old bottle rather then 50!
tomorrow on deck...1959 pichon barron
Original Post
Originally posted by wine+art:
Honey. Confused

Where was honey showing on the palate?

w+a--- I'm guessing that would be the sugar-like, glycerin-like, sweetness that can be present in mature reds. I prefer to use "honey" as a descriptor for whites, not reds, but I've had mature reds where there was more sweetness than fruit, and "honey" seemed to fit.

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