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How to taste en primeur
Bryan Davies, Aylesbury, UK:
I'd like to start another, separate, debate about the actual tasting techniques when confronted with cask samples of fresh young fine bordeaux please. Most of the very best Bordeaux wines that I have had the privilege of tasting en primeur have been sensationally tannic to a point where their dryness saps the energy of enthusiasm, and one wonders how long they will take to "come around". Luckily, I seem to have the tenacity to be able to wait for them to do so as is confirmed by my cellar stocks where the 1995s and 1996s are being broached. But I still need some tutoring about the...
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