Revered wine critics Robert Parker and Jancis Robinson regularly give anticipated maturity guidance in their reviews. Most guidelines, such as ‘Maturity 2030-2040' have an air of science fiction about them.
I often wonder what sort of restaurants will be around in, say, 2040, to uncork the wine. Last week, I had an opportunity to engage in a little time travel myself, leaping 23 years forward from the great Bordeaux vintage of 1982.
One of the top...
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