1999 Hubert Rougeot Meursault
COOKING WINE
I wanted to see what's the end result of using an aged wine to cook my dish of Clams in White Wine Sauce, so I chosen this bottle with 16 years bottle age, as a Village level wine, they don't use much oak, if any at all. The wine was thin and slightly unripe, suits clams well.
The result was not exceptional, while the dish turned out tasty, more from the minced garlic, clams and parsley rather than from the wine. I don't find it significantly better than those cheap cooking wines.
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