Couvent des Jacobins, time for a Bourgogne

What wine to have when the main course is fish and the starter is a carpaccio? I went with a stronger white wine from Bourgogne. Couvent des Jacobins from producer Louis Jadot. The nose of the wine were nice, a smell of citrus and oak. To my surprise it went well with the carpaccio. For the fish it was very good together. The taste of the wine were of citrus, plums and some oak. Good aftertaste.

Been a time

It has been a long time now since I had port wine. Almost 28 months and that is too long time so in time for Easter I opened a bottle of Churchill's late bottled vintage from 2001, which I had stored for seven years. I was suppose to have drunk it a couple of years ago but that never happened but finally it was time.

The Churchill's LBV had a very nice nose. Smelled very nice. The taste was even better with a taste of cherries and a hint of figs or plums. Nice aftertaste. From the bottle I tasted in 2006 this had become slightly more complex with the extra years in storage.