John Mahoney Drinks Wine

I love old Chablis. I’ve been aging them for decades and they never let me down.  The Barton & Guestier 1970 Chablis, at 45 years old, was remarkable. With 12% alcohol, it cost me $3.99 back then, but it just scored 17+ remarkable Dionysian points on its scale of 20. You never see older whites at auction.

It had deepened in color and its minerality had expanded; It had more green-brownish hints than yellow, but the slate and green apple nose, and its flavor was perfect to highlight the opening course of a winter meal.

Chablis always pairs with shell fish, I use it with clams, but it had rounded our like a medium red and married with the shrimp perfectly.

The bottle says,”1 pint 8 fluid ounces” instead of the “ml”  now used. The cork held together during extraction.

It was stored near the concrete floor in a dark, damp, New Jersey wine cellar on the north side wall, since it was bought.

I plan to try the 1990 Chablis I’ve ben aging soon. I told my guests that they were drinking the summer sunshine from 1970,  as we toasted to good health and a long life. In vino veritas.